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Print this Recipe    Aviyal

1 medium plantain
1 medium potato
1 seeded medium cucumber
4-5 small taro roots, steamed, peeled and cut into bite-sized pieces
1 cup green beans, cut
1 cup carrots, quartered and cut

The vegetables should be cut to roughly the same size, ~2 inches
long and .5 inch wide. Of course, most any vegetables will work:
these are just suggestions, so feel free to experiment with type
and quantities. Winter melon is a common addition, as are various
more common squashes (zucchini or butternut). The aviyal should
be pleasing to the eye as well as the palate, so a colorful mixture
of vegetables is good. :)

Steam the plantain, beans, carrots with a small amount of water;
after a few minutes, add the cucumber, potato and taro root. (These
all have varying cooking times, hence the order. A pressure cooker
is a marvelous timesaver for cooking these.)

Grind some coconut (~.5 cup) and green chilies (to taste really,
maybe ~1.5 jalepenos?) to a coarse paste and add it to the cooked
veggies. Stir carefully to avoid damaging the vegetables.

Turn the stove off and add 4-6 ounces of yogurt (maybe store-bought
yogurt would work, though it tends to be a bit sour, or perhaps
sour cream), and stir again. (It is usually undesirable for yogurt
to be boiled.)

Aviyal is traditionally served with rice dishes, though it is good
with most anything.

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