SouthIndian Recipe: Avial

1. Long runner beans (Achinga/Payar) – 8 nos
2. Drumsticks (Muringakkai) – 2 nos
3. Elephant yam (Chena) – a small peice
4. Carrots – 1 nos
5. Raw banana (Paccha Ethakkai) – 1 nos
6. Eggplant (Vazhuthananga)– 1 nos
7. Ladies finger (Vendakkai) –4 nos
8. Tomato – 1 nos
9. Grated coconut – ½ of one
10. Yogurt/Curd - 2 tbsp
11. Green chillies – 5 nos
12. Turmeric powder - ¼ tsp
13. Cumin seeds(Jeerakam) - 1 tsp
14. Salt - As reqd
15. Coconut oil - 3 tbsp
16. Curry leaves - 1 sprig

1. Cut all the vegetables into a 2 inch long pieces.
2. Start cooking with whichever vegetable takes more time to cook (yam, raw banana etc.) adding just enough water to cook along with turmeric powder and salt.
3. Add all other vegetables one by one.
4. Coarsely grind together coconut, cumin seeds and green chilly
5. When vegetables became tender, add grinded coconut and yoghurt.
6. Cook on a low flame, till all the water is absorbed.
7. Remove from flame and pour coconut oil on top.
8. Garnish with curry leaves.
9. Serve hot with rice or chapatti