AVIAL RECIPE: Serves: 4 Yam 150gms Beans a few Potato 1 small Ashgourd 150 gms Carrot 1 Drumstick 1 Pumpkin

umpkin 100gms Raw banana Turmeric Powder a pinch Salt to taste Yoghurt cup - sour Coconut oil 1 tbsp Curry Leaves - a few To Grind Scraped Coconut 1 cups Green chillies 4 5 (according to taste) Method Wash peel and cut all vegetables lengthwise into about 2 sized pieces. In a heavy bottom Kadai, add the Yam, plantains, ashgourd, at the bottom (since these veggies take slightly longer time to cook) and then add the other veggies. Add a pinch of turmeric powder and salt to taste. Add about 1 cup of water and cook covered until the vegetables are just done. They should not get mushy. If after the veggies get cooked there is lot of water remaining, cook uncovered till the moisture has almost dried up. In the meanwhile, grind fresh scraped coconuts with the green chillies into a fine paste using very little water. Add the ground paste and the slightly sour yoghurt. Mix slowly without mashing the vegetables. Add curry leaves and drizzle the coconut oil. Mix carefully until the veggies are coated with the coconut and yogurt. Remove from heat. Yummy gatti avial is ready. This can be used as a side dish for Sambar and rice or with Molagootal. Or as I mentioned with Adai. To make Avial Kootan, i.e aviyal of pouring consistency, use more of yoghurts and do not let the water evaporate while cooking the vegetables. This is best had with pappadms.