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This vegetable curry traditionally uses a variety of vegetables found in the markets of India - ‘drumsticks’, snake beans, okra, green mango and green bananas, mixed in with potato, sweet potato, carrot, broccoli and green beans. You can choose what to include.
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1 carrot, peeled and sliced
50g green beans, cut into 4cm lengths
¼ cauliflower cut into florets
1 medium potato peeled and cubed
1 sweet potato
1 green pepper cut into strips
4 okra thinly sliced
½ head broccoli cut into florets
100g fresh spinach
1 onion peeled and finely chopped
1 chilli (optional) finely chopped
salt
25g creamed coconut
300mls boiling water approximately
3 tablespoons vegetable oil
¼ level teaspoon black mustard seeds
1cm fresh ginger root peeled and bruised
1 clove garlic peeled and slit lengthways
2 level teaspoons ground coriander (dhania)
1 level teaspoon turmeric (haldi)
3 - 4 tablespoons water
freshly chopped mint
freshly chopped coriander leaves
4 medium saucepans with lids
1 large saucepan with lid
chopping board
potato peeler
sharp knife
teaspoon
tablespoon
wooden spoon
mixing bowl
plate
Partially cook all the vegetables in salted boiling water, except the okra, green pepper, ginger, onion and chilli. The vegetables should only be semi-cooked.
Drain the vegetables thoroughly and put them altogether in the mixing bowl.
Meanwhile put the vegetable oil in the large pan and fry the onions, ginger, chilli, garlic, pepper and okra gently for 5 minutes.
Add the mustard seeds, ground coriander, turmeric and fry a further 5 minutes. Add the 3 - 4 tablespoons of water if the mixture is dry.
Make the coconut cream/milk by placing the creamed coconut in a measuring jug and adding the boiling water. Stir well to dissolve the coconut.
Add the pre-cooked vegetables to the pan and stir carefully with the wooden spoon. Add the coconut liquid. Cover and cook until the vegetables are tender.
Stir occasionally taking care not to break the vegetables up.
Garnish with chopped coriander.
Serve piping hot with rice.
Try to experiment with vegetables you have not cooked before.
Take great care when handling chillis.
Overcooking spoils the texture of this dish and if left standing the colour will deteriorate.
Take care not to cook the onion too quickly, ‘caught’ or burned onion tastes bitter and will make the aviyal brown and sharp tasting.
Variations
Omit the chilli.
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