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Vegetables cooked in coconut-cumin sauce(Aviyal)


By Fun with Indian food (Visit website)




This is again version 4.0 of the traditional aviyal that I absolutely love! Its mild and easy to prepare without many number of ingredients. You would certainly need a pack of frozen vegetables (500g), coconut powder(150g) from an Indian shop(coconut powder is not the same as coconut milk powder), turmeric(1 teaspoon) and cumin and green chilli and salt per your requirement. I usually use one green chilli per 500g vegetables and I use the frozen pack of trio vegetables, broccoli, cauliflower and carrots and fresh tomatoes ( the usual vegetables in this dish are tropical but yeah that will mean that vegetables have travelled lengthy miles to get into your dish).
Additionally, you would need 2 table spoons of thick yoghurt ,1 table spoon oil (coconut oil is the oil that I prefer for a strong coconutty flavor, but you could use other oils or a knob of butter) and a few curry leaves.
How to..
Cook the veggies (with moringa if you are using it ?refer tips) with a little bit of water with enough salt and turmeric and when its done but not too mushy add coconut powder-crushed cumin-crushed- green chilli-a few curry leaves. Simmer for 3 minutes. Add fresh tomatoes cut lengthwise and simmer for 2-3 minutes. Pour 2 tablespoons of yoghurt and switch off the flame. Now add the oil on top to garnish with curry leaves and stir in gently.


Tips
Curry leaves and green chillies can be frozen for more than a month. So you don't have to walk in to an Indian grocery every time you want Indian food.Moringa is a vegetable (looks like drum stick and therefore it is also called by that name) which adds traditional flavor to the dish, so if you do walk in to Indian shop buy this vegetable for this dish. If you buy too much of it , it can be frozen as well.




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