Avial

Ingredients:
1 carrot, 2 potatoes and a few French beans cut into 1 inch long thin strips
2 small white onions thinly sliced
½ cup frozen peas
1 medium thick skin cucumber
1 medium onion roughly chopped
4 tbsp of fresh coconut
1 mild chili
½ inch piece of ginger
2 tbsp of curd
1 tbsp oil
1 tsp cumin, ½ tsp turmeric powder and pinch of hing
7-8 curry leaves
Salt to taste

Method:
1. Cut the cucumber lengthwise and remove the seeds. Cut it into thin rounds without removing skin.
2. Heat oil in a thick bottom pan. Add cumin and let it fry for a min
3. Add turmeric powder and hing.
4. Add onion, potato and carrots. Mix well and cook covered on a low flame for 5 mins stirring once.
5. Blend coconut, onion, chili and ginger into a paste using 2-3 tbsp of water.
6. Add curry leaves, French beans, cucumber and peas to the mixture. Fry for a min.
7. Add the masala mixture and ½ cup of water. Mix well and let it come to a boil.
8. Cook covered on low flame for 5 mins. Add salt
9. Cook covered till potato is almost cooked. Now beat the curd and add to the mixture and cook for another 2-3 mins. This dish will not have much gravy.
10. Serve hot with chapatti or rice.

Tip: If cooking ahead of time, don’t add curd. Just before serving, bring the Avial to a boil, add curd and then cook on low flame for 2-3 mins.