Ingredients:
1/2 cup carrot strips
1/2 cup snake gourd strips
1/2 cup brinjal strips
1/2 cup raw banana strips
1/2 cup jackfruit seeds, quartered lengthwise
1/2 cup elephant yam strips
1/2 cup old cucumber strips
long drumstick pieces
1/2 cup raw mango strips
2 cups grated coconut
1 tsp powdered jeera
1 tsp red chilli powder
2 green chillies
1/2 tsp turmeric pwoder
2 tbsp coconut oil
handful og curry leaves
Method:
Add all the cut vegetables except mangoes to a large cooking vessel. Top off with half the turmeric powder, jeera, curry leaves, and chilli powder. Add about 1/2 cup water and to the mixture ans stir properly.
Cook the mixture covered on a low flame for about 10-12 mins or until the vegetables are cooked.
Meanwhile, grind together - coconut, green chillies, remaining turmeric and some more curry leaves to a coarse paste without adding water.
Check that your vegetables are almost cooked. They would have let out a fair amount of water while cooking.
Add the ground coconut mixture on top along with required amount of salt and the mango strips. Without mixing, cook covered for another 3-4 mins.
Mix the coconut mixture in gently and remove from flame. The avial will be a bit watery still but it will dry up as the vegetables absorb it as they sit. Drizzle the coconut oil on top and mix gently. Your dish is ready to serve.
