Around two years ago, one of my friends gave me a tiny seedling which eventually grew into a type of green brinjal that are only found in South Asian countries. I love the way this plant protect its produce by hiding them under dense leaves, and the super sharp thorns are well equipped to fight away any intruders. Impressive! There are two reasons for posting this aviyal recipe this week. First, brinjals, even the green ones, may not be appealing to everyone. So I just wanted to hide them with other veggies, and aviyal is the perfect way to do it. Second, it’s Meat free Week. Over the past few days, I managed to dish out a few vegetarian meals for my family. On Monday, I made Mushroom pulao and served it with raita. Then on Tuesday, I rolled out some chapathis to go with my all time favorite Dal palak (Lentil and spinach curry). And yesterday, we had a hearty vegetarian feast with a simple dal curry, aviyal, stirfried adjuki beans (dried red beans), beans and carrot stir fry, yogurt, pappadam, and raw mango pickle. More Kerala Veg Recipes:
Sambar | Lentil and Mixed Veggies Curry Varutharacha Sambar | Fried Coconut Sambar Kerala Vegetable Stew Olan | Ash Gourd in Coconut Milk Puli Inji | Sweet and Sour Ginger Pickle Kalan | Raw bananas & Yam in Tangy Yogurt Sauce Yogurt and Coconut Curry (Pulissery)
Yield: 4 Aviyal Print An easy way to include more vegetables in your diet. Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Ingredients 1 small piece of pumpkin 2 brinjals 2 big carrots 1 medium onion 2 small potatoes 15-20 green beans 1 big cucumber 11 frozen drumsticks (Use fresh drumsticks if available) 2 sprigs of curry leaves 1 ¼ cups grated coconut 1 tsp cumin seeds 1 tsp garlic paste 3-4 green chillies 1 small lemon sized tamarind 2-3 tbsp coconut oil Salt to taste Instructions Cut all the vegetables lengthwise. Make sure they are more or less the same size. Set aside.Place sliced brinjals in a deep bowl, and sprinkle with a generous amount of salt. Set aside for 20-30 minutes.Soak tamarind in ¼ cup water. Set aside for 10-15 minutes.Meanwhile coarsely grind grated coconut, cumin seeds, garlic paste, and green chillies. Set aside.Place all the veggies and curry leaves in a heavy bottomed deep pan. Squeeze out excess water from the brinjals before adding it to the pan. Add enough water just to cook the veggies (I used around 1 ½ cups of water). At this stage, you can also add the tamarind water (Discard the solid bits).Mix in ground turmeric, and salt. Now place the pan over medium to high heat, and cook.When the vegetables are half cooked, add the coconut paste to the pan. Mix well. Add more water if needed. Cover with a lid, and let it simmer until the vegetables are done.Remove it from flame, and drizzle coconut oil over the veggies. Mix well. Aviyal is ready to serve. Notes - Other veggies that can be used in the recipe:- yam, raw plantain, bottle gourd, ivy gourd, tomato, long beans Nutrition Information Yield 4 Serving Size 1 Amount Per Serving Calories 678Total Fat 52gSaturated Fat 30gTrans Fat 0gUnsaturated Fat 17gCholesterol 318mgSodium 148mgCarbohydrates 90gFiber 17gSugar 39gProtein 69g © Nish Kitchen Cuisine: Indian / Category: Indian Vegetarian Recipes
