Avial with Asparagus: A Flavor-Packed Plant-Based Delight

25 - 30 Minutes

medium

4 - 6 Servings

This quick and vibrant Avial with Asparagus recipe is a perfect blend of plant-based goodness, packed with flavors from a variety of colorful vegetables. This dish is a staple in South Indian cuisine, and today we’re focusing on a version that is not only easy to make but also plant-based. The star of this dish is asparagus, which adds a fresh crunch and unique flavor to the traditional mix of green plantains, drumsticks, tindora, Indian cucumber, carrots, and green mango. It’s a dish that can be customized with your favorite vegetables, and the addition of freshly grated coconut, curry leaves, and spices like cumin, turmeric, and red chili powder ensures a rich, aromatic base. The recipe is simple, and it only takes about 10 minutes to put together, making it perfect for a quick, healthy meal or side dish. You’ll start by cooking the veggies that take longer to soften, like the plantains and drumsticks, and then finish by adding asparagus and tomatoes. The crushed coconut mixture, combined with a touch of coconut oil, brings the dish together, giving it a rich texture and an authentic, comforting flavor. This Avial is the ideal way to enjoy a wholesome, plant-based meal with minimal effort and maximum taste. It’s colorful, nutritious, and perfect for those who want to enjoy a delicious, vegan-friendly dish. Serve it alongside steamed rice or as a standalone dish for a healthy, satisfying meal.

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Ingredients

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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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