Indian Mixed Vegetables in Yogurt (Aviyal) recipe
ingredients
1 kg diced mixed vegetables
225 g diced mango
6 curry leaves
275 ml yogurt
225 g diced mango
6 curry leaves
275 ml yogurt
Blend to a smooth paste
125 g desiccated coconut
3 cloves garlic
4 crushed dried green chillies
1 tsp cumin seeds
25 ml sesame oil
salt
3 cloves garlic
4 crushed dried green chillies
1 tsp cumin seeds
25 ml sesame oil
salt
method
Blend to a smooth paste
1. 125 g desiccated coconut, 3 cloves garlic, 4 crushed dried green chillies, 1 tsp cumin seeds, 25 ml sesame oil and salt.
2. Boil 1 kg diced mixed vegetables in a minimum amount of salted water and when half-cooked, cool, add the paste and 225 g diced mango, 6 curry leaves and 275 ml yogurt and simmer until cooked.
3. Remove the curry leaves, season to taste and serve dome-shape in a vegetable dish.
1. 125 g desiccated coconut, 3 cloves garlic, 4 crushed dried green chillies, 1 tsp cumin seeds, 25 ml sesame oil and salt.
2. Boil 1 kg diced mixed vegetables in a minimum amount of salted water and when half-cooked, cool, add the paste and 225 g diced mango, 6 curry leaves and 275 ml yogurt and simmer until cooked.
3. Remove the curry leaves, season to taste and serve dome-shape in a vegetable dish.
serving amount
serves 1
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