Avial (mixed vegetable curry)

Ingredients:
• 2 medium size potatoes chopped into big cubes
• 2 big carrots chopped into small cubes
• 20 cauliflower florets
• Hand full of kidney beans and flat white beans soaked over night (optional)
• 1 small cup of green peas (I used frozen once)
• 1 small cup of beans chopped in 1” inch length
• 200ml of water
• 100gms of grated coconut (I used desiccated coconut)
• 7-8 green chillies
• 1 tbp of cumin seeds
• 1 tbp of ghee
• ½ tbp of cumin seeds
• Asafoetida a pinch
• Salt to taste
• Coriander leaves to garnish

Method:
• In a pressure cooker add all the vegetables including soaked beans, water, salt and cook for 2 whistles and put it aside to cool down.
• Coarsely grind coconut, green chillies and 1 tbp of cumin seeds.
• In a small pan heat ghee and add ½ tbp of cumin seeds and asafoetida. This will be the tadaka.
• Now add the grinded paste, tadaka and coriander leaves to the boiled vegetables and mix it well.
• On medium flame cook for about 10mins. Serve hot with rice or roti.

Tip:
• Don’t add more than 200ml of water as the vegetables itself contains water which will be sufficient for them to cook.