Avial–Coconut yogurt vegetables

Avial is a delicious vegetable dish from South India made in a coconut and yogurt sauce. Vegetables can include potatoes, red or white pumpkin, carrots, drumsticks, green beans (French or the Asian long type), green plantain and green mango, as well as other vegetables I don’t recall seeing in the U.S. (like elephant foot yam, a tropical tuber, and ash gourd/winter melon/ white pumpkin). The spicing is very simple: just cumin seeds and curry leaves.

Avial–serves 3-4

  • 1 cup pumpkin, peeled, cut into 1 inch squares
  • 1 carrot, quartered length-wise, cut into 3 inch sticks
  • 1 drumstick, cut into 3 inch sticks (optional)
  • 1 cup green beans, cut into 3 inch pieces
  • Raw/green mango, chopped into 1 inch pieces (optional)
  • 1 medium eggplant, cut into rectangular pieces 3 inch long, ¼ inch thick
  • ½ t turmeric
  • ¼ t salt
  • Ghee or coconut oil
  • ½ t cumin seeds
  • 1 small green chili (optional)
  • ¼ t turmeric
  • Curry leaves, 1 stem or about 10 leaves
  • ¼ cup shredded, unsweetened coconut, fresh or dried (from less than one half coconut)
  • ½ cup yogurt/curd
  • salt

Brown the eggplant

In a bowl mix ½ t turmeric and ¼ t salt. Coat eggplant pieces in turmeric & salt. Heat large pan over medium heat, add cooking fat and brown eggplant on both sides. Remove eggplant.

Steam the vegetables

In a steamer basket, add pumpkin and carrot.  When pumpkin and carrot have started to soften, add drumstick. When drumstick starts to soften, add green beans. When green beans are mostly cooked, add mango. The mango cooks very quickly. After a just a few minutes, remove all vegetables from heat of the steam to stop cooking process. Vegetables should be perfectly cooked.

 Make the spices

In the same pan used to brown the eggplant, heat the ghee or coconut oil on about medium heat. Add cumin and chili, if using. When cumin seeds have sizzled for a few seconds, add curry leaves and turmeric.

 Put it together

Immediately add the steamed vegetables, browned eggplant and coconut. Stir and remove from heat. Add the yogurt/curd and salt. Do not include the whey separated from the yogurt/curd, as this will make the sauce runny.

photo by Imran Mannan
Park Street Cemetary, Calcutta, photo by Imran Mannan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s