I love this mixed vegetable dish because it’s so easy to make and it always seems to impress guests who aren’t used to eating a variety of Indian vegetables (such as green plantain, taro root or drumsticks). You can easily find a variety of Indian vegetables as well as grated coconut in the frozen aisle of any Indian grocery store.
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds*
- 30 curry leaves
- 4 cups assorted vegetables**, cut lengthwise (2-inch long pieces)
- ½ cup grated coconut***
- ⅔ cup water
- 1 Serrano pepper or green chili, slit in half but still intact
- 1 teaspoon salt, adjust to taste
- ½ teaspoon ground cumin
- ¼ teaspoon turmeric
- ½ cup yogurt (regular or dairy-free coconut yogurt works!)
- Press the sauté button then add the coconut oil. Once it melts, add the mustard seeds and curry leaves. When the mustard seeds begin to pop, add the remaining ingredients to the pot except for the yogurt.
- Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
- Open the valve to quick release the pressure.
- Stir in the yogurt and serve immediately or at room temperature.
- *You can leave the black mustard seeds out if you’d like. Some use black mustard seeds when making avial and some do not – I personally like the flavor so I use them but it’s not necessary.
- **This dish is typically made with assorted vegetables such as unripe plaintan, unripe green mango, carrots, green beans, cucumber, pumpkin, taro root, potatoes. It is also often made with moringa, which is better known as drumstick. If you use drumsticks in this recipe, you are to eat the inside and then discard the fibrous exterior. You can find drumsticks as well as a variety of other Indian vegetables in the frozen aisle of any Indian grocery store.
- ***Find frozen unsweetened grated coconut at your local Indian grocery store.