Avial (Madras Style Vegetables)
recipe comes from a web site which gives a first
class insight into Indian Cooking, what it is
about and how to create some of the recipes in
your own home.
is the web site of Suvir
Saran, a native of New Delhi, India, who
was raised on traditional Indian cooking. He is
a passionate and inventive cooking teacher as
well as a sort of unofficial ambassador of Indian
culture; wherever he goes (in India, Europe and
the United States) he finds himself teaching people
- colleagues in classes and jobs, strangers in
airports and on the street - to love the food
and culture of his native country.
learn more why not visit Suvir Saran's own
web site - click
cup green peas, thawed
2 carrots, peeled and cut into 1/4 inch rounds
1 medium yellow squash, cut into 1/4 inch rounds
1 green plantain, peeled and cut into 1/4 inch
1 small red bell pepper, cut into 1/4 inch strips
1 cup green beans, french cut
10 fresh curry leaves
1 tsp. turmeric powder
1/2 cup ground coconut
6 green chilies, seeded and minced
1 tsp. cumin seeds
1/2 cup plain yogurt
salt to taste
1 tsp coconut oil
a large saucepan combine the peas, carrots,
squash, plantain, bell peppers, beans, turmeric
and curry leaves. Add a cup of water and bring
to a boil. Reduce heat and simmer partially
covered until vegetables are tender and have
absorbed all the liquid (10 minutes).
not let the vegetables get too mushy. The slight
crunch of the vegetables adds to the flavor
of the dish.
a bowl whisk the yogurt and set aside.
a blender mix the coconut, chilies and cumin
seeds into a paste using very little water.
this to the yogurt and mix the salt into this
to the cooked vegetables in the pan. Sprinkle
the coconut oil and mix well taking care not
to break the vegetables.
and simmer over very low heat until the mixture
is warmed through. Serve hot.
visit Suvir Saran's
web site - click
you have a question for Suvir email him at firstname.lastname@example.org