Marina Balakrishnan is a plant-based chef, certified from the Natural Gourmet Institute in New York. Balakrishnan sources her pantry staples such as jaggery and spices directly from Kerala. Not just that, she also sticks to heirloom family recipes and cooks the entire spread herself. This Saturday she teaches us how to make Avial.
- Carrot 2
- Green beans 10
- Drumstick 1
- Raw banana 1
- Yam 1 /2 cup
- Pumpkin 1/2 cup
- Ash gourd 1/2 cup
- Grated coconut 1 cup
- Yoghurt 1 cup
- Green chillies 2 slit
- Jeera 1 tsp
- Curry leaves
- Coconut oil 2 tbsp
Cut vegetables into 2” long pieces.
Make a coarse blend of the grated coconut, jeera , 1 green chilli and 1/4 tsp turmeric.
Take a large pot and put the vegetables into it . Rub in salt , turmeric and coconut oil and leave aside for a few minutes.
Add about 3/4 cup water . Just enough water for the vegetables to steam well . Add salt , turmeric and a slit green chilly . Cover with a lid and lead on medium flame for 8 to 10 minutes. The vegetables should not be overcooked .
Make a well in the centre and add the coconut paste and cover with vegetables and cook for few minutes.
Toss the vegetables well and take it off the flame.
After 10 minutes , add in the whipped yoghurt and mix well.
Drizzle coconut oil and garnish with curry leaves