I love aviyals and I've been making them for years. What do I love about them? Hey, what's not to love about a wonderful vegetable dish utilizing the season's best, letting them simmer and then finishing it all off with a tasty sauce of yogurt, coconut and spices. If you have them, toss in a few dal badi (pieces of dried crunchy dal cakes). Oh, did I mention it takes under an hour? Well it does, making it perfect for a snappy. Meatless Monday meal. Pair it up with rice or maybe a salad and it's done.
South Indian Vegetable Stew
Here's what to do:
If using dal badi pieces, heat 4 Tbs of coconut or vegetable oil in a deep kadhai, pot or skillet. When it's hot, toss them in and stir them around until they turn a nice reddish gold color.
Add in all the vegetables that are going to be used. Here's where it gets interesting. This dish works with whatever vegetables you happen to have on hand. Can't find long beans, bottle gourd or bitter melon? Use green beans, carrots, squash, zucchini, eggplant or potato. Toss in some peas at the end. Get seasonal. Get local.
I visited my local farmers market...
2/3 cup of water
1 tsp of turmeric
About 8 fresh curry leaves
While the vegetables are simmering, make the sauce.
In a bowl mix together:
1/2 cup of plain yogurt
2/3 cups of shredded, fresh or moistened, dried, unsweetened coconut
2 hot green serrano chilies seeded and finely chopped.
2 tsps of salt
1 cup of defrosted peas.
Stir it all together