Avial

Ingredients

• 1 cup drumstick (moringa), cut into 2-inch pieces
• 1 cup carrots, peeled and cut into batons
• 1 cup raw banana (plantain), peeled and cut into batons
• 1 cup yam, peeled and cut into batons
• 1 cup pumpkin, peeled and cut into chunks
• 1 cup green beans, trimmed and halved
• 1 cup chayote squash, peeled and cut into batons
• 1 cup unripe cucumber, peeled and cut into batons
• 1 1/2 cups fresh coconut, grated
• 1 1/2 teaspoons cumin seeds
• 3 green chiles, roughly chopped
• 8 small shallots, peeled
• 1/2 teaspoon turmeric powder
• 1 cup plain yogurt, whisked
• 1 teaspoon salt, or to taste
• 2 tablespoons coconut oil
• 15 curry leaves
• 1 cup water

Method

1. 1

   In a mortar or small food processor, coarsely grind the grated coconut, cumin seeds, green chiles, and shallots with a splash of water into a thick, slightly grainy paste. Set aside.

2. 2

   In a 6-quart saucepan, combine the drumstick, carrots, yam, pumpkin, and green beans with the water, turmeric, and salt. Cover and cook over medium heat until just starting to soften.

   8:00 · Cook harder vegetables
3. 3

   Add the raw banana, chayote, and cucumber to the pan. Cover and continue cooking until all vegetables are tender but still hold their shape.

   10:00 · Cook remaining vegetables
4. 4

   Stir the ground coconut paste into the vegetables and simmer gently, uncovered, until the mixture thickens slightly.

   5:00 · Simmer with coconut paste
5. 5

   Reduce heat to low and stir in the whisked yogurt. Warm through gently without letting it boil, as boiling can curdle the yogurt.

   3:00 · Warm through with yogurt
6. 6

   Remove the pan from heat. Scatter the curry leaves over the top and drizzle with the raw coconut oil.

7. 7

   Let the avial rest for a few minutes to let the flavors meld, then serve warm with steamed rice.