AVAL RECIPE

Ingredients:
1 cup cubed white squash or pumpkin
3 cups mixed vegetables (French beans, cauliflower, pepper, potato, or etc)
4 medium green chilies (sliced lengthwise)
2 cups plain yogurt
1 cup grated coconut
10 curry leaves
4 teaspoon coriander leaves
1/8 teaspoon mustard
1/8 teaspoon turmeric
½ cup oil
2 dried red chilies
1 teaspoon sugar
1/8 teaspoon split black gram
a pinch of asafetida
salt to taste

Directions:

In a deep pot add the mixed vegetables and one cup of water and boil until the vegetables are
tender. Now set the vegetables aside and leave the remaining water in the pot, if any.  In a blender
or food processor, add yogurt, sugar, cumin, grated coconut, turmeric, salt, coriander leaves, and a
cup of water and blend until well mixed. Pour this mixture into the pot containing the cooked
vegetables and put it on a medium heat.

Add the green chilies to the pot and let simmer for 10 minutes. This mixture will need to
be stirred frequently. After simmer for 10 minutes, remove from the heat and set aside.  In a
large skillet heat cooking oil on medium heat until hot. Add the dry red peppers and fry for one
minute. Next, add mustard seeds, black gram, and the curry leaves. When you see the mustard
seeds start to pop, then add the asafetida and stir well. Now immediately add the vegetables
and sauce mixture from the pot. Stir well and allow this mixture to cook for 1-2 minutes
until heated throughout. Remove from the heat and serve while still hot.

 

 

 

 

 



 
 
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