avial: vegetable medley

Avial is a wonderful south indian dish I like to have just on its own as a meal, or, with rice or roti. A bowlful of avial makes a sumptuous meal for me usually.

This avial recipe is quick and simple to throw together and quite hearty.




Ingredients:
Veggies:
1-2 plantain
1 large opo squash or ash gourd
1 medium butternut squash or acorn squash or pumpkin
2-3 medium carrots
1 head of broccoli
½ head cauliflower
1 large potato
1 cup frozen (cooked) lima beans
½ cup cooked black-eyed-peas (optional)
a handful snake beans or green beans or both
1 rutabaga and 1 turnip, diced (optional)
cilantro for garnish
½ cup sour yogurt (optional)
salt to taste
½ cup coconut milk
2 Tbsp coconut oil

flavoring for the avial:
1 cup fresh or dry grated coconut
2-3 jalapenos or serranos (seeded, if desired)
½ tsp cumin seeds (optional)


Preparation

1. peel and chop the veggies to bite size chunks; cook them, individually if preferred as each has a different cooking time, with some salt
2. alternately, i just throw them all in the pressure cooker so that some of the broccoli and cauliflower get mushy and add to the body
3. grind the avial flavoring ingredients into a fine paste
4. in a pan, throw the paste and the cooked veggies, coconut milk and some water if needed, and let them simmer together; adjust salt to taste
5. off heat, stir in the coconut oil (and yogurt if using), garnish with cilantro, serve hot

Yogurt adds a bit of tanginess and body, but can be omitted if diet forbids dairy :-)