Kerala Avial with Coconut, Yogurt and Curry Leaves

What you need

• 2 drumsticks, moringa pods
• 1 green plantain, peeled
• 1 carrot
• 100 g (3 1/2 oz) green beans
• 200 g (7 oz) ash gourd, or cucumber, peeled and seeded
• 1/2 tsp ground turmeric
• 1 tsp salt
• 120 g (1 1/2 cups) fresh grated coconut
• 3 green chillies
• 1 tsp cumin seeds
• 2 shallots, peeled
• 120 ml (1/2 cup) plain yogurt, slightly sour
• 2 sprigs curry leaves
• 2 tbsp coconut oil

Method

Restated from the original video

1. 1

   Cut the drumsticks, plantain, carrot, beans and ash gourd into batons about 5 cm long and 1 cm thick so they cook evenly.

2. 2

   Pulse the shallots, cumin seeds, green chillies and coconut in a blender with 1-2 tbsp water into a coarse paste. Do not grind it smooth.

3. 3

   Put the drumsticks, plantain and carrot in a wide pan with 120 ml (1/2 cup) water, the turmeric and the salt. Cover and simmer for 5 min.

4. 4

   Add the beans and ash gourd, cover again and cook until every piece is tender but still holds its shape, 6-8 min. If a lot of liquid remains, uncover for a minute or two to reduce it.

5. 5

   Fold in the coconut paste gently, cover and cook over low heat until the raw coconut smell is gone and the mixture is thick, 3-4 min.

6. 6

   Take the pan off the heat. Whisk the yogurt smooth and fold it in; do not let it boil afterwards or it will split.

7. 7

   Crush the curry leaves lightly in your hand, scatter them over, drizzle with the coconut oil and cover for 5 min so the aroma soaks in.

8. 8

   Stir once gently and serve warm.

Imported from cooking4allseasons.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.