Avial (Mixed Vegetables in Coconut Gravy)

What is Avial?

The recipe for Avial is very similar to Majjige Huli, the difference being 1 tsp cumin seeds are added while coconut is ground. The vegetables commonly used are: Suvarna Gedde (Yam), BaLekai (unripe Plantain), Boodu Kumbalakai (Ash Gourd), Carrots, Green or Long Beans, Badanekai (Aubergines), Nuggekai (Drumsticks), Thondekai (Ivy Gourd), Mangalore Southekai (Cucumber), Patlakai (Snake Gourd), etc. If you cannot find all the vegetables, you can also use frozen mixed veg pack!

Puli Kajipu (Vegetables in Coconut and Yogurt Gravy)

Puli means Sour and Kajipu means gravy in also known as, Majjige Huli in Kannada (language of Karnataka, India). Puli Kajipu can be made with different vegetables, popular ones are: Green Beans, Marrow, Budu Kumbalakai (Ash Gourd), Badanekai (Aubergine), Bendekai (Okra), Capcicum, BaLekai (Plantain), Alasande (Long Beans), Mangalore Southekai, Hagalkai (Bitter Gourd), Thondekai (Ivy Gourd), Suvarna Gedde (Yam), etc. For the latter two, stir fry them in oil rather than boil in water to avoid stickiness.

Ingredients
Tharakari (Vegetable): whichever you fancy (chopped into large chunks)
Thenginakai (Coconut): 1 cup (grated)
Arashina (Turmeric powder): 1 tsp
Hasi Menasu (Green Chillies): 2 (slit)
Mosaru (Yogurt): 1/2 cup
Neeru (Water): 1 cup
Uppu (Salt): to taste

for Oggarane/Tempering
Jeerige (Cumin Seeds): 1 tsp
Karibevu (Curry Leaves):4-5
Thuppa (Ghee): 1 tsp

Method
Boil the vegetable pieces, green chillies, turmeric and salt in a saucepan of water for 10 mins. Grind the coconut with some water and add it to the Puli Kajipu along with the mosaru and simmer for 5 mins. Heat the ghee in a small pan and add oggarane ingredients to it. Pour this over the Puli Kajipu just before serving.