Kerala Aviyal (Mixed Vegetable Curry)

Ingredients

• Beans - 1/2 cup
• Drumstick - 2 whole
• Carrot - 3 whole
• Plantain or raw banana - 2 whole
• Elephant yam - 1/4 cup
• Snake gourd - 1/4 cup
• String beans - 1/2 cup
• Bitter gourd - 1/4 cup
• Ash gourd - 1/4 cup
• Tindora (kovakka) - 1/4 cup
• Green chili - 5 whole
• Turmeric powder - 1 tsp
• Chili powder - 1/4 tsp
• Cumin seeds - 1 tsp
• Sour curd - 2 cup
• Coconut - 1 cup
• Coconut oil - 3 tbsp
• Curry leaves
• Salt

Instructions

1. 1Prepare the vegetables first: clean and cut all the vegetables lengthwise into similar-sized pieces so they cook evenly and look attractive in the dish.
2. 2Put the vegetables into a large pot, add the turmeric powder, chili powder, salt, and a little water, then bring everything to a gentle boil and cook until the vegetables are tender to the fork.
3. 3While the vegetables cook, grind the coconut with the green chilies, cumin seeds, a pinch of turmeric powder, and some curry leaves to a coarse paste so it still has a bit of texture.
4. 4When the vegetables are cooked through, reduce the heat slightly and stir in the sour curd so the mixture becomes creamy and tangy.
5. 5Stir in the coconut paste, mix gently, cover the pot, and cook for 2 minutes.
6. 6When the raw coconut smell disappears, turn off the stove and give the aviyal a gentle stir to combine the flavors.
7. 7Mix the coconut oil with a little water and pour it over the aviyal, then toss gently so the oil disperses and adds a glossy finish.
8. 8Garnish with a few fresh curry leaves and let the flavors settle for a moment so the dish mellows and the spices harmonize.
9. 9Serve the aviyal with steamed rice for a traditional pairing.
10. 10Optional: drizzle a little extra coconut oil over each serving before eating.