Yam/ kandagada sliced thinly into 11/2" length pieces - 1cup
Cucumber sliced lengthy into 11/2" thick pieces - 1cup
Snake gourd sliced into 11/2" length pieces - 1cup
Carrot sliced into into 11/2" length pieces - 1/4cup
Long runner-beans sliced into 11/2" length pieces - 1/2cup
Drumstick cut into 2" length pieces - 2nos
Raw bananas sliced into 11/2" length pieces - 1no
Mango piecesfor sour
Turmeric powder - 1/2tsp
Grated coconut - 1/2quantity
Green chillies - 5nos
Cumin seeds - 1/2tsp
Curry leaves - 2sprigs
Coconut oil - 3tbs
Directions Of Avial Recipe:-
- Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside.
- Clean the vegetables.
- Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.