Aviyal (a southern Indian favorite prepared with coconut, yogurt and spices)

If you like coconut, then this is a dish you definitely would want to prepare.

Pointer 1: Use non-tart.
Pointer 2: Avoid sour cream which makes it too thick and rich.

Ingredients:

• 1/4 pound fresh green beans
• 1 large potato
• 1 medium-sized carrot
• 1/2 cup peas
• 2 cups cut green squash of any variety
• 1 green pepper
• 1 cup any other asian green vegetable
• 1 cup shredded fresh coconut
• 2 tsp. fresh cumin^
• 1 Tbsp. fresh coconut oil
• 4 green chillies
• 2 cups non-tart yogurt
• Salt to taste
• 1/2 tsp. mustard seeds
• 1/2 tsp. canola oil
• Curry leaves^ (optional)
  
  

Method:
Cut all vegetables to desired size and shape. Steam until cooked. You may use a large pot add water and drop the vegetables that take the longest to cook first, let them cook for a few minutes, then drop the next variety of vegetables and follow that with the next until everything cooks evenly.

Grind:
Grind together the cumin, fresh coconut, yogurt and green chillies with some water to a fine paste. Add the mix to the cooked vegetables. Let the contents cook for about 10 minutes. Remove from heat.

Garnish:
Heat oil in a small wok^ or butter melter. Add mustard seeds, let it spurt. Pour over vegetables. Spread a few fresh curry leaves.

Yields approximately 5-6 servings.

^ Please contact me for any of these ingredients or utensils.