A traditional side dish served with rice in Kerela, a southern state of India. Avial is mixed vegetables in coconut gravy.
200gm Aram
½ cup Ash gourd
2 Raw banana /plantain
1 Drumstick big
1 Carrot big
½ cup Beans
½ tsp Turmeric
½ cup Curd

1 cup fresh grated Coconut
3 Green chilli
½ tsp Jeera

2-3 tsp veg oil
1tsp mustard seeds
½ tsp Urad dal
2 sprigs curry lvs
1-2 dried red chilli
pinch asafoetida/heengh

Cut vegetables into 1 inch long pieces.
Blend coconut, jeera and green chilli with a bit of water and keep aside.
Place vegetables in a pan with just enough water to submerge them.
Add salt, turmeric and stir.
Cook till tender 10-12 minutes on low & covered.
Add the coconut paste and stir. Add ¼ cup water and adjust the salt.
Cook for 10 more minutes on low. Remove from flame.
Whisk the curd and add to the above. Stir.
For Seasoning – Heat oil in a pan, add asafoetida, mustard, red chilli, urad dal and curry leaves. Let it splutter. Pour it over the avail and mix well.
Serve Avial with steamed rice or chapatti.

Recipe courtesy: Shashi Rao