Recipe#11787

Title: Aviyal

rec.food.recipes archive

1 medium plantain 
 1 medium potato  
 1 seeded medium cucumber  
 4-5 small taro roots, steamed, peeled and cut into bite-sized pieces  
 1 cup green beans, cut  
 1 cup carrots, quartered and cut  
  
 The vegetables should be cut to roughly the same size, ~2 inches 
 long and .5 inch wide.  Of course, most any vegetables will work:
 these are just suggestions, so feel free to experiment with type
 and quantities.  Winter melon is a common addition, as are various
 more common squashes (zucchini or butternut).  The aviyal should
 be pleasing to the eye as well as the palate, so a colorful mixture
 of vegetables is good. :)
 Steam the plantain, beans, carrots with a small amount of water;  
 after a few minutes, add the cucumber, potato and taro root.  (These
 all have varying cooking times, hence the order.  A pressure cooker
 is a marvelous timesaver for cooking these.)
 Grind some coconut (~.5 cup) and green chilies (to taste really,
 maybe ~1.5 jalepenos?) to a coarse paste and add it to the cooked
 veggies.  Stir carefully to avoid damaging the vegetables.
 Turn the stove off and add 4-6 ounces of yogurt (maybe store-bought 
 yogurt would work, though it tends to be a bit sour, or perhaps
 sour cream), and stir again.  (It is usually undesirable for yogurt
 to be boiled.)
 Aviyal is traditionally served with rice dishes, though it is good
 with most anything.