Categories: Sidedish
Ingredients
- . White pumpkin,peeled 200 grams
- • Carrot 1 medium
- • Raw banana 1 medium
- • Drumstick,cut into 2 inch pieces 1
- • Yam,peeled 100 grams
- • Broad beans (sem ki phalli/papdi),stringed 8
- • Salt to taste
- • Scraped coconut 1/2 cup
- • Cumin seeds 1 1/2 teaspoons
- • Green chillies 4
- • Rice 1 tablespoon
- • Yogurt 1 1/2 cup
- • Coconut oil 2 tablespoons + to serve
- • Curry leaves 10-12
Directions
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Heat 2-3 cups water in a deep non-stick pan.
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Deseed white pumpkin and cut into 1 inch thick slices.
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Cut carrot into long strips.
- Halve banana vertically and add to the hot water alongwith drumstick pieces.
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Cut yam into thick strips and add along with carrot.
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Add salt and stir, cover the pan and cook till vegetables are soft.
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Set aside half the coconut.
- Grind the remaining coconut with cumin seeds, green chillies, rice and sufficient water to a fine paste.
- Transfer into a bowl, add yogurt and mix well.
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Add white pumpkin and broad beans to pan of vegetables, cover and cook for 3-5 minutes.
- Separate banana from the rest of vegetables, cool, peel and cut into thick strips.
- Heat coconut oil in another deep non-stick pan.
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Add curry leaves and sauté for a minute.
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Strain the vegetables and add them along with banana strips.
- Mix well. Add yogurt-coconut mixture and mix. Adjust salt.
- Add the remaining coconut and mix well. Cook for 2 minutes more.
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Transfer the aviyal into a serving dish, drizzle some coconut oil and serve hot.