Name: Tamarind-laced vegetables in coconut sauce
Yield: Serves 4
Cuisine: India
Ingredients: 15 ml/1 tbsp fresh coriander (cilantro), chopped; 1.25 ml/¼ tsp asafoetida; 6–8 curry leaves; 2–3 whole dried red chillies; Plain Boiled Rice, to serve; 10 ml/2 tbsp tamarind or lemon juice; 2–3 fresh green chillies, chopped; 200 ml/7fl oz/¾ cup buttermilk; 2.5 ml/½ tsp black mustard seeds; 2.5 ml/½ tsp cumin seeds; 10 ml/2 tbsp sunflower oil or olive oil; 1 small aubergine (eggplant), quartered lengthways and cut into 2.5cm/1in pieces; 2.5 ml/½ tsp ground turmeric; 225 g/8 oz potatoes, cut into 2.5cm/1in cubes; 10 ml/2 tsp cumin seeds; 50 g/2 oz/⅔ cup desiccated (dry unsweetened shredded) coconut; 5 ml/1 tsp salt, or to taste; 200 g/7 oz cauliflower, divided into 1cm/½in florets; 200 g/7 oz carrots, cut into 1cm/½in thick circles; 125 g/4½oz green beans, cut into 2.5cm/1in lengths

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

The wonderful hot, creamy and sour flavours in this vegetarian main course, Avial, make it very popular in southern India, where it is normally served with rice. Any combination of vegetables - peas, beans, cauliflower and other green vegetables - works very well.