Kerala Aviyal Vegetables

1)  1 Raw plantain ( Pacha Aethakka)
2)  Carrot – 1/4 cup , Cut length wise , 1 inch thick pieces
3)  Potato – 1/4 cup , Cut length wise , 1 inch thick pieces
4)  Kovakka ( Tindora) – 10
6)  Drumsticks – 2
7)  Winter melon – 1/2 cup , Cut length wise , 1 inch thick pieces
8)  Vellarikka ( Indian cucumber) – 1/2 cup , Cut length wise , 1 inch thick pieces
9)  Payar (Achinga, long bean)  – 3
10)  Green Beans – 2
11)  Chena (Suran Yam) – 1/2 cup
12)  Turmeric powder – 1 tsp
13)  Red chilly powder – 1/2 tsp
14)  Thick Yogurt – 1/2 cup
15)  Grated coconut – 1 cup
16)  Jeerakam ( Cumin seeds) – 1 tsp
17)  Green chillies – 5
18)  Curry leaves – 1 sprig
19)  Coconut Oil – 2 tbsp

Kerala Aviyal

Remove plantain skin and cut them length wise. Soak them in enough water to cover all pieces. Add some turmeric powder and salt to the water. Keep them aside for an hour. Drain and keep the pieces aside.
Cut kovakka, payar, drumsticks, green beans length wise.
Transfer ingradients 1 to 13 to a thick bottom pot, add salt, mix well and cook covered on low heat. Stir in between to make sure the vegetables doesn’t stick to bottom. If it starts sticking, add very little water, just enough to keep them from sticking to the pan.
Grind together grated coconut and cumin seeds.
Once the vegetables are 3/4th cooked and all water dries out, add ground coconut mixture and mix well and cook till the row coconut taste is gone.
Once water dries out, lower heat and add thick yogurt and mix well. Keep cooking on low heat till all water dries out.
Add more salt if needed.
Crush green chillies and curry leaves together in a stone mill and add this to cooked vegetable mix.
Pour 2 tbsp raw coconut oil to this, mix well and transfer Aviyal to a serving bowl.

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