Avial

Name: Avial
Cuisine: India
Ingredients: 5 cm (2 inch) piece of ginger, grated; 3 green chillies, finely chopped; 200 g (7 oz) green beans, topped and tailed and cut in half; 50 g (1¾ oz) grated coconut; 1 tablespoon oil; 10 curry leaves; 1½ teaspoons ground cumin; 420 ml (1⅔ cups) thick plain yoghurt; 200 g (7 oz) carrots, cut into batons; 200 g (7 oz) sweet potato, cut into batons; ½ teaspoon ground turmeric

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

This mixed vegetable curry is from southern India where dishes often have more sauce to serve with rice which is a staple there. Despite the chillies, this is quite a mild dish as the coconut and yoghurt sauce tones down the heat.

Ingredients

½ teaspoon ground turmeric
200 g (7 oz) carrots, cut into batons

Asia
India
Side dish
Vegetarian
Gluten-free

Method

Bring 500 ml (2 cups) water to the boil in a saucepan, add the turmeric and carrot, reduce the heat and simmer for 5 minutes. Add the sweet potato and the beans, return to the boil, then reduce the heat an