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Ingredients:
Grated coconut - 1/2 cup
Green chillies - 5 nos
Cumin seeds - 1/2 tsp
Yam - 1/2 cup
Cucumber - 1/2 cup
Snake gourd - 1/2 cup
Carrot sliced - 1/2 cup
Beans - 1/2cup
Drumstick - 2 nos
Raw bananas - 1 no
Mango pieces - for sour
Turmeric powder - 1/2tsp
Salt to taste
Curry leaves few
Coconut oil - 3 tbs
Curd - 1 cup |
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METHOD
- Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside.
- Clean the vegetables and chop into 1 inch pieces.
- Heat 2 tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. 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 curd stir well for 3 minutes.
- Mix the remaining coconut oil and curry leaves in the avial.
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