This is a very different Avial, it is basically a typical village style of presentation of this dish. It mainly uses solid vegetables like potatoes, plantains (raw banana), carrot and long beans are just optional vegetables added in this dish. Most of the Avial recipes use green chilies, cumin or curd as a main ingredients. Our family prefer this recipe better, and I would also try the common variety of Avial the next time. It is best served with piping hot rice.
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| Potato and Plantain Avial |
INGREDIENTS:
Medium sized potatoes - 3
Two small Plantains - 2
Carrot - 1
Long beans - 7 pieces (optional)
Salt to taste
FOR AVIAL MASALA PASTE :
Dry red chilies - 4 to 5
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Poppy seeds/ Kasa kasa - 1/2 teaspoon
Grated coconut - 1/2 cup
Turmeric powder - 1/2 teaspoon
TO TEMPER :
Vegetable oil - 2 tablespoons
Cinnamon stick - 1/2 inch piece
Mustard - 1 teaspoon
Urad dal - 1 teaspoon
Large red onion - 1
Curry leaves - a sprig
TO GARNISH :
Chopped coriander leaves
METHOD:
1. First, cut potatoes and plantains into big cubes and put into salted water to avoid from changing color. Cut carrots into big chunks as well. Chop the long beans 3 inches length wise.
2. Dice the red onion and keep aside.
3. Time to make Avial paste, grind all the given ingredients under the 'FOR AVIAL MASALA PASTE' into smooth paste by adding enough water.
4. To the heated pan, add some oil and once the oil is nice and hot, add all the ingredients under the 'TO TEMPER' section. Sauté the onion and curry leaves until fragrant.
5. Next, add the masala paste and sauté for 3 minutes. Then, start adding potatoes and plantains that are nicely washed to remove the salt. Followed by carrot and long beans.
6. Add enough water to cook the vegetables thoroughly. Once the vegetables are cooked to perfection and the curry has reduced, switch off the flame.
7. Lastly, garnish with lavish sprinkle of chopped coriander leaves.
8. Serve hot with rice.
Thank you
Abby
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