Aviyal

Name: Aviyal
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ cup (60 grams) grated fresh coconut (or frozen unsweetened coconut); 1½ teaspoons table salt; 1 small yam, peeled; 1 drumstick vegetable, canned or frozen; 1 medium green banana, peeled; 7 ounces (200 grams) white pumpkin, peeled; 10 to 12 fresh curry leaves; 2 tablespoons coconut oil, melted; 1 medium carrot; 8 haricots verts or thin green beans, strings removed; 8 Indian broad beans (hyacinth beans), strings removed; 1½ cups (375 grams) plain yogurt; 4 green chiles, stemmed; 1 tablespoon raw rice; 1½ teaspoons cumin seeds

Mixed vegetables in coconut-and-yogurt gravy

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Years ago when I cooked this popular South Indian dish for the first time on my show, I received more than fifty letters with recipes for aviyal—each different from the other, and each claiming to be the most authentic version. This is my version. If you can’t find Indian broad beans, you can use green beans.

Ingredients

1 medium carrot
8 haricots verts or thin green beans, strings removed
8 Indian broad beans (

Asia
India
Main course
Side dish
Gluten-free
Vegetarian

Method

Cut the carrot, haricots verts, broad beans, pumpkin, banana, drumstick, and yam into thick, 2-inch-long (5-cm-long) fingers.
Place a nonstick saucepan over high heat and add 2 cups (400 m