Health |
Veg |
Non Veg |
Gallery |
Experts |
Weight loss |
Articles |
Post Recipes |
Specials |
Kissan Rolls
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Vegetable avial
Method
- Grind coconut and red chillies to a fine paste. Put aside.
- Place water in a pan.
- Add salt and turmeric powder and bring to a boil.
- Add the vegetables and cook till slightly tender (do not overcook).
- Remove excess water.
- Add the coconut-chilli paste, beaten curd, coconut oil, curry leaves and continue cooking for a few minutes over medium heat.
- Serve hot.
Ingredients:
1 cup each vegetable cut into 3-inch long strips (elephant yam, green plantain, ash gourd, yellow pumpkin, raw mango, snake gourd, cluster beans, drumstick)
1 cup beaten curd
1 coconut, grated
6 red chillies
3 tbsp. coconut oil
1 tbsp. turmeric powder
Some fresh curry leaves
Salt to taste
1 cup each vegetable cut into 3-inch long strips (elephant yam, green plantain, ash gourd, yellow pumpkin, raw mango, snake gourd, cluster beans, drumstick)
1 cup beaten curd
1 coconut, grated
6 red chillies
3 tbsp. coconut oil
1 tbsp. turmeric powder
Some fresh curry leaves
Salt to taste
RECIPES BY REHANA KHAMBATY
 |
|
|
|
|
