Avial

Ingredients

• 150 g ash gourd, cut into 5 cm batons
• 150 g raw plantain, peeled and cut into batons
• 100 g elephant foot yam, cut into batons
• 1 drumstick, cut into 5 cm lengths
• 100 g carrot, cut into batons
• 100 g green beans, cut into 5 cm lengths
• 1 tsp turmeric powder
• 1 1/4 tsp salt
• 240 ml water
• 100 g freshly grated coconut
• 1 tsp cumin seeds
• 3 green chillies
• 4 shallots
• 120 g thick sour curd, whisked smooth
• 2 tbsp virgin coconut oil
• 15 curry leaves

Before you cook

• Cut every vegetable into batons roughly the length and thickness of your little finger, so they cook evenly.
• Drop the plantain batons into a bowl of water to stop them browning.
• Grind the grated coconut with the cumin, green chillies and shallots and 3 tablespoons of water to a coarse paste that still has texture.
• Whisk the curd until smooth and lump-free.

Steps

1. Put the yam, drumstick, plantain and beans into a wide pan with the turmeric, salt and 240 ml of water.
2. Cover and cook over medium heat for twelve minutes, until the yam is nearly tender.
3. Add the carrot and ash gourd and cook uncovered for six minutes, until everything is just tender and most of the water has gone.
4. Spoon in the ground coconut paste and fold it through gently, keeping the batons whole.
5. Simmer for five minutes, until the coconut loses its raw smell and clings to the vegetables.
6. Turn the heat to its lowest and stir in the whisked curd.
7. Warm it for one minute only, without letting it boil, or the curd will split.
8. Take the pan off the heat.
9. Pour the raw coconut oil over the top and scatter the curry leaves on the surface.
10. Cover the pan and leave it for five minutes so the oil perfumes the avial, then stir once and serve.