Measurements

• 1 cup Carrots
• 1 cup Potatoes
• 1 cup Green Beans
• 1 cup Drumsticks
• 1 cup Yam
• 1 cup Raw Bananas
• 1 cup grated Coconut
• 1 teaspoon Cumin Seeds
• 2 Green Chilies
• A few Curry Leaves
• 1/2 teaspoon Turmeric Powder
• 2 tablespoons Coconut Oil
• Salt to taste
• 1 cup Curd

Preparation Method

• Prepare the vegetables by washing and cutting them into uniform pieces.
• In a large pot, add the carrots, potatoes, green beans, drumsticks, yam, and raw bananas.
• Add enough water to cover the vegetables and bring to a boil.
• Add turmeric powder and salt.
• Cook until the vegetables are tender.
• In a blender, grind the grated coconut, cumin seeds, and green chilies into a smooth paste using a little water.
• Add the coconut paste to the cooked vegetables and mix well.
• Simmer for a few minutes.
• In a small pan, heat coconut oil and add curry leaves.
• Pour this tempering over the avial.
• If using curd, add it to the avial and mix gently.
• Serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.