Coconut vegetables (Avial)

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8 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (8)

2.00 kg vegetables
2.00 turmeric — ground
2.00 curry leaves
0.00 salt
2.00 green chilli
5.00 ml cumin — ground
200.00 ml dessicated coconut
30.00 ml yoghurt — plain
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Method:

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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