To serve 4 to 6
- 2 cups coarsely chopped fresh coconut
- 1 cup cold water
- ¼ cup vegetable oil
- ¼ teaspoon black mustard seeds
- A 1-inch piece of fresh ginger root, scraped and crushed slightly
- 2 medium sized garlic cloves, peeled and cut partially in half lengthwise
- ½ cup finely chopped onions
- 2 tablespoons ground coriander
- ½ teaspoon turmeric
- ¼ cups water
- 2 green frying peppers, seeded, deribbed and coarsely chopped
- 1 large carrot, scraped and cut into ¼ inch thick rounds
- 1 broccoli stalk, cut into 1 inch lengths
- ¼ pounds fresh string beans, cut into 2 inch lengths
- 6 scallions, including 1 inch of the tops, cut into 2 inch lengths
- 1 fresh hot green chili, seeded and chopped
- 2 teaspoons salt
- 3 tablespoons finely chopped fresh coriander
Combine 1 cup of the coconut and the 1 cup water in the jar of an electric blender and blend at high speed for 30 seconds, or until the mixture is reduced to a smooth puree. Stop the machine and scrape down the sides of the jar with a rubber aside.
Prepare the masala in the following fashion : In a heavy 2- to 3-quart saucepan, heat the vegetable oil over moderate heat until a light haze forms above it. Add the mustard seeds, ginger and garlic, and fry for 30 seconds. Add the onions and, stirring constantly, continue to fry for 7 or 8 minutes, until they are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly. Stir in the ground coriander, turmeric and ¼ cup of water.
Add the green peppers, carrots, broccoli, string beans and scallions, turning them about with a spoon to coat them evenly with the masala. Then stir in the reserved coconut puree, hot chili and salt, and bring to a boil over high heat. Reduce the heat to the lowest possible point, cover tightly, and simmer for 15 minutes, or until the vegetables are tender. Check from time to time to make sure that the mixture is moist. If it seems dry, add up to ¼ cup more water, a tablespoon each time.
Remove the pan from the heat, stri the coriander into the vegetable mixture, cover and let the aviyal stand at room temperature for 5 minutes or so. Just before serving, taste for seasoning and pour the entire contents of the pan into a heated bowl.
by : inforesepTags: