2½cups coconut grated
12 green chillies
2teaspoons cumin seeds
2 cups water
1.5 cups sour curd beaten
400gms. yam peeled and cut into 4 cm. long and .5 cm. thick slices.
400gms. ash-gourd peeled. de-seeded and cut into 4 cm. long
and 1.5 cm. thick slices.
3 medium
(350 gms.) raw bananas peeled and cut into 4 cm. long and 1 cm. thick slices
3 drumsticks peeled and cut into 8 cm. long pieces
1/4kg. red pumpkin peeled and cut into 4 cm. long and 1 cm. thick slices
100 gms. broad beans cut into 2.5 cm. long pieces
5 teaspoons salt
3/4teaspoon turmeric powder
2 springs curry leaves
3tablespoons coconut oil
- Grind together coconut, chillies and cumin seeds into paste, adding a little water (1 cup) from time to time.Add curd and mix well.
- Pour remaining water (1 cup) into cooker. Add yam and all other ingredients except coconut paste, curry leaves and oil. Stir well.
- Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Release pressure with slight lifting of vent weight. Open cooker.
- Add coconut paste and curry leaves.mix well.
- Place cooker with vegetables on high heat and bring to boil. Reduce heat and simmer for about 2 minutes.
- Transfer avial into a serving dish. Pour oil evenly over avial .Serve hot.