Coconut vegetables (Avial)

Recipe from: 3/13/2003 12:00:00 AM
Ingredients 8
Servings 1


Serving Change
  • 2
    fresh vegetables such as aubergines, baby marrows, carrots and green beans
  • 2
    pinches turmeric
  • 2
    sprigs curry leaves
  • salt
  • 2
    green chillies
  • 5
    ground cumin
  • 200
    dessicated coconut
  • 30
    plain yoghurt


Cut the vegetables into 3 cm strips.
Place in a saucepan with the turmeric, curry leaves and salt to taste.
Add a little water and simmer until just done but still firm.
Prepare a fairly coarse paste in a food processor from the chillies, cumin and coconut.
Stir into the cooked vegetables along with the yoghurt.


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