Don't think I've posted this before... it's a really good recipe, not quick but not difficult. All the work is in the prepping of the veg.
"Avial", by Anjum Anand
50g dissicated coconut [I used creamed cc block as I always have it in the house]
2 1/2 tsp vegetable oil
1 tsp cumin seeds
1/2 med onion, peeled and sliced
1-2 green chillies, sliced lengthwise but left whole [I just used sambal oelek]
1/4 [sure!] tsp tumeric
salt to taste
2 med potatoes, cut into chunks
2 med carrots, peeled and cut into fat batons
15cm pc cucumber, halved, de-seeded, cut into 1cm pieces
100g green beans [a handful, basically]
50 g shallots, peeled and halved
10g fresh ginger, peeled and roughly chopped [I had run out so used dried which was fine]
2 handfuls frozen peas
12 curry leaves [I just used bay leaves, I think curry leaves are daon salam]
5 level Tbsp plain yoghurt [or whatever!]
1 Tbsp coconut oil
- In a large non-stick pan, sautée cumin, onion and chillies for about 4-5 mins until onions are soft and colouring.
- Add turmeric, salt, potatoes and carrots, cook covered for about 14 mins, over a low heat, stirring frequently so it doesn't stick. Sprinkle with water if necessary [shouldn't be!]
- Add cucumber and green beans and continue cooking [abt 6-7 mins] until all vegs are tender
- In the meantime, blend shallots, ginger and coconut along with its soaking water to make a fine paste.
- Add to pan together with the peas and cook, stirring often, for 5 mins.
- Tear the curry leaves to release their aroma and add to pan. Give it a good stir and add the yoghurt.
- Turn off the heat, mix well and pour over coconut oil, if using.
Bon Appétit!
