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

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.

Ingredients

125 g/4½oz green beans, cut into 2.5cm/1in lengths
200 g/7

Asia
India
Side dish
Main course
Gluten-free
Vegetarian

Method

Put the green beans, carrots, potatoes and aubergine into a large pan and add 350 ml/12fl oz/1½ cups<

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Ingredients

Method

Part of