Aloo Palak Gobi Manchurian Sindhi Saibhaji Shahi Paneer Potato in Curd Gravy Navratan Korma Malai Kofta Samosa Masala Vada Hot Kachori Spicy Sev Pear and Mango Chutney Green All-Purpose Chutney Sarson ka saag Sweet Pongal Ulundu vada Adai Dhaal vada Shrikhand Puranpoli Patisa (Soan Papdi) Coconut Burfi Imarti Kaju Barfi Khajur Burfi or Rolls Kalakand (Milk Burfi) Badam ka seera Carrot Halwa Doodhi Halwa Chickoo Halwa Dal ka seera Atte ka seera Beetroot Halwa Rava (Semolina) Ladoo Rossogolla Pedhas Mava Burfi Malai Ladoo Gulab Jamoon Sweet Kachori Spicy Khaja Shankarpala Mitha Khaja Karanjia Boondi Sada (Plain) Dosa Rava Dosa Mixed Dal Dosas Masala Dosa Chutney spread Channa Bhatura Pav Bhaji Vegetable Pie Poha Bhel Tandoori Roti (without Tandoor) Naan Spicy Roti Baked Bread Rolls Simple Potato Cake Mix Veg Curry Palak Paneer Mysore Pak (South Ind Dish) Cabbage Kofta Curry Pineapple Gojju Tur Dal Kofta Tikha Baigan Masala Vaangi Baath (Brinjal Rice) Bread Besan Bajji Vegetable Cutlet Kesar Pista Kulfi Apple, Banana & Carrot Halwa Avial (Mixed Veg With Sauce) Milagu Kuzhambu Paruppu Thogaiyal Erissery Vella Appam Poricha Koottu Aviyal Tamarind pickle(Pulikkachal) 7-cup sweet VenPongal Lime pickle Ginger Pickle Coriander-tomato chutney Paruppu podi Curd Vadai Vegetable Cutlet Rasam Powder Sambar powder Bonda with mashed potato Dahi Vada Vegetable Kurma More Kozhambhu Lemon Pickle Ras Malai Pulikacchal Gotsu Katirikka Rasavangi Pitlai Erucheri Venn pongal Badusha Dum Alu Haaq Simla mirch sabzi Tomato Chutney Mint Chutney Coconut Chutney Coriander Chutney Moolangi Chutney Pinapple Gojju Bittergourd Gojju Bhindi Gojju Sweet Mango Chutney Hot Mango Chutney Puli Inji Mango Pachadi Gobi Manchurian Vegetable Pulao Peas Pulao Vaangi Baath Bisi Bela Huli Anna Powder Bisi Bela Huli Anna Puliyogare Mix Puliyogare

Recipe : Avial (Mixed Vegetables With Sauce)

Ingredients:

  • Cubed White Squash (pumpkin) -- 1 cup
  • Chopped French Beans, Cauliflower,
  • Drumstick*, Bell Pepper, Potato -- 3 cups (mixed together)
  • Green Chilies -- 4 (medium sized)
  • Plain Yoghurt -- 2 cups
  • Grated Fresh Coconut -- 1 cup
  • Curry Leaves -- 10
  • Coriander Leaves -- 4 tsp.
  • Mustard -- 1/8 tsp.
  • Turmeric -- 1/8 tsp.
  • Cooking oil -- 1/2 cup
  • Dried Red Chilies -- 2
  • Sugar -- 1 tsp.
  • Cumin -- 1 tsp.
  • Split Black Gram -- 1/8 tsp.
  • Asafoetida -- a pinch or two
  • Salt to taste

Method :

In a deep pot boil the mixed vegetables in a cup of water until tender. Keep aside. (If there is any water left in the pot, do not discard it).

In a blender, blend yogurt, sugar, cumin, grated coconut, turmeric, salt, coriander leaves, a cup of water until well mixed. Pour this mixture into the pot containing the vegetables and keep it on medium heat. Add the green chilies sliced lengthwise and simmer the contents for ten minutes. (Remember to stir frequently, as yogurt tends to stick to the bottom of the pot). Remove from heat and keep aside.

In a wide skillet heat oil on medium. When oil is hot add dry red peppers and fry for one minute.

Then add mustard seeds, black gram and curry leaves. When the mustard seeds pop, add asafoetida. Immediately add the vegetables and sauce from the pot. Cook for a minute or two.

Remove from heat.

Goes well with plain white rice, pita, paratha, puri.

*If drumstick is not available, you can add some other vegetable. Eggplant, however, is not advised because it becomes bitter when boiled in water.

Preparation time:

40 minutes

Serves

4

Author :

Unknown, Someone on the NET


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