Avial with Asparagus: A Flavor-Packed Plant-Based Delight
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Ingredients
Adjust Servings
3/4 Cup Green Plantain (Cut into Pieces) | |
3/4 Cup Drumsticks | |
3/4 Cup Tindora (Indian Ivy Guard) | |
3/4 Cup Indian Cucumber | |
3/4 Cup Carrots | |
1 Green Mango (Optional) | |
1 - 2 Tomatoes | |
1 Bunch Asparagus (Cut into Pieces) | |
1 Cup Freshly Grated Coconut | |
3 Shallots | |
Fresh Curry Leaves as Desired | |
6 Green Chilies (Adjust to Spice Preference) | |
1 Tsp Crushed Cumin | |
1 1/2 Tsp Red Chili Powder | |
1 1/2 Tsp Turmeric Powder | |
Salt To Taste | |
1 Tbsp Coconut Oil |
Directions
1.
Prep all vegetables: Cut plantains, tindora, carrots, drumsticks, cucumber, and asparagus into even sizes.
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2.
Add plantains, drumsticks, and cucumber to a pan with a little water and cook until softened.
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3.
Add carrots, green mango, tindora, and snake gourd, then season with salt, turmeric, red chili powder, and cumin.
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4.
Add green chilies and curry leaves, and mix the spices into the veggies.
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5.
Add water to the pan to cook vegetables for about 8-10 minutes, checking doneness.
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6.
Prepare the coconut mixture by blending grated coconut, shallots, curry leaves, cumin, and salt.
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7.
Once veggies are almost done, add asparagus, tomato, and any additional green mango if desired.
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8.
Let the dish cook for another 4-5 minutes until asparagus is tender.
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9.
Add the coconut mixture, fresh curry leaves, and top with a little coconut oil.
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10.
Mix gently and serve once everything is well combined.
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