Get The Recipe
Rinse all the vegetables with water and drain them. To know the list of veggies, swipe up!
Peel and chop the veggies into medium to thick long sticks or batons.
Keep the chopped raw banana immersed in water. This way it won't darken.
Beat fresh curd (yogurt) with a wired whisk.
Take fresh grated coconut, cumin seeds and chopped green chilies in a grinder jar.
Add some water and grind to a coarse paste.
Take the veggies that take a longer time to cook, like elephant foot yam, drumstick and green beans, first in a pan or pot.
Sprinkle turmeric powder and salt on the vegetables.
Add water to the veggies.
Stir the water with the veggies.
Cover with a lid and keep the pan on a stovetop on medium-low to medium heat.
Simmer for 12 to 15 minutes or till the veggies are half cooked.
Add the remaining veggies, like raw bananas, Mangalore cucumber, ash gourd and pumpkin next, which take less time to cook.
Mix with the half cooked veggies.
Cover the pan once again and cook on medium-low to medium heat.
Keep checking in between. If the water dries, add some hot water and mix gently.
Simmer till the veggies are almost cooked.
Now, add the prepared coconut paste.
Mix well, but gently.
Simmer for 5 to 7 minutes or till the veggies are fully cooked. To know more, swipe up!
When the veggies are cooked, reduce the heat to low and add the whisked curd.
Mix gently, simmer for a minute and switch off the heat.
Add coconut oil.
Also, add some curry leaves, mix well, cover and let the flavors infuse for 5 minutes.
Serve avial hot or warm with steamed rice and sambar. For more recipes, visit vegrecipesofindia.com
Get The Recipe