Avial ( A vegetarian specialty dish from Kerala in Southern India)

Ingredients :
Potato : 1 Large
Suran (Elephant foot yam – Amorphophallus paeoniifolius) : 300 Gms.
Red Pumpkin or  Bottle Gourd (Dudhi Bhopla) : 300 Gms.
Raw Banana : 1 no.
Carrot : 1 Large
French Beans : 200 Gms.
Green Peas : 100 Gms.
Drumsticks – Moringa oleifera (Soavagyaacyaa SoMagaa fruit) : 2 Nos.
Freshly Grated Coconut : 1 ½ Cups
Green Chillies : 5-6 Nos.
Cumin Seeds : 1 Tsp.
Curd : 1 Cup
Coconut Oil : 2 Tbsp.
Curry Leaves : 12 Nos.
Method :
Cut the vegetables into 1” inch cubes. Peel and cut the banana into cubes as well.
Cook the Elephant foot yam separately in salted water and when almost done,  discard the water. Cook the rest of the vegetables together in salted water with half the curry leaves. The water should just be enough to cook the vegetables. When the vegetables are 9/10th cooked add the cooked yam to them.
Make a paste of coconut, green chillies and cumin seeds. Then mix with the curd to make a smooth paste.
Add the paste to the vegetables and adjust the salt and the consistency of the gravy. Remove after one boil.
N.B. : There are some who prefer a tadka and some who don’t. I like to heat the oil and add the curry leaves to it and give this tadka to the avial. Some people prefer to add all the curry leaves while cooking the vegetables . When you have added the paste and removed it after one boil, they add the raw coconut oil into the avail and mix well.
Best served with boiled rice.

Chawli Beans : South - Indian Style

Ingredients :

Fresh Chawli Beans ( green) : 250 gm; Chopped Onions : 2 no;

Jaggery : 1 Tb; Salt : To Taste; Oil : As Required;

Grated Fresh Coconut : 1/2 no; Green Chillies : 2-3 no;

Tamarind : 1/2 Tb; Coriander Seeds : 1 1/2 Tb;

Cumin Seeds : 1/2 Tsp; Cinnamon : 1/2 ";

Cloves : 4 no; Dried Red Chillies : 2-3 no;

Tadka :

Mustard Seeds : 1/2 Tsp; Asafoetida : A Pinch;

Oil : 1/2 Tsp; Curry Leaves : 4-5 no.

Method :

In oil, saute chopped onion and then add chopped chawli. Then add water as required and add salt to taste and jaggery. Cover and cook till chawli is completely cooked.
Make a paste of coconut, green chillies and tamarind. Saute coriander seeds, cloves, cinnamon and cumin seeds in very little oil, in the order mentioned. Now add these to the paste and run through the blender till the mixture is a smooth paste.
Now add the paste to the cooked chawli and adjust seasoning. Cook till one boil and remove. make the tadka : heat oil, add mustard seeds, asafoetida and curry leaves. Add this tadka to the veg and keep covered for a few minutes.
Serve hot with white rice or roti.

P.S. : This recipe can also be used with Gawar or other beans.

Potatoes In Chilli Coconut Gravy

I was at a loss about what to do and the lunch hour was coming closer. I wanted to make a very light, easy to cook potato dish and wanted something that takes little time to cook. And suddenly I remembered a dish that my aunt used to make; a native dish with chillies and fresh coconut. That was it! So I made it today and it was an instant hit.
Ingredients :

Potatoes : 250 gm; Fresh Grated Coconut : 150-200 gm;

Green Chillies : 5-6 no; Garlic Cloves : 4-5 no; Ginger : 1 inch;

Turmeric Powder (haldi) : 1/2 Tsp; Onion : 1 no; Oil as required;

Salt to taste; Juice of half a lime; Chopped Coriander : 1Tb.

Method :

Boil potatoes till done and cut into cubes. Finely chop the onion. Make a paste of coconut, chilli, garlic, ginger and turmeric.
In hot oil, saute the onion till translucent. Now add the potatoes, the paste, salt and lime juice and let it cook on low heat for 5-7 minutes. Garnish with chopped coriander.
P.S. Those who are interested can use Kokum(Cocum) instead of the lime juice.

टॉमेटोचे सार ( A Tangy Curry That Goes Well With Rice )

Ingredients :

Tomatoes : 250 gm;
Fresh Coconut (Grated ) : 1/2 no (150 gm );
Green Chillies : 5-6 no;
Ginger : 1" inch;
Garlic Cloves : 4 no;
Cumin Seeds : 1 tsp;
Mustard Seeds : 1 tsp;
Curry Leaves : 5-6 no;
Salt and Sugar to taste;
Chopped Coriander Leaves : 1 Tb;
Oil : 1 tsp; Asafoetida ( हींग ) : a pinch

Method:

Chop tomatoes and cook with a little water till completely cooked. Pass through a strainer. Make a paste of coconut, chillies, ginger, garlic and cumin seeds. Add this paste to the tomato puree and add salt and sugar to taste. Cook on low heat till you get one rolling boil. Remove from heat.
Tadka : In oil, add mustard seeds. When they crackle, add asafoetida and curry leaves and add to the saar. Garnish with chopped coriander.