Herbie loves being in South India, the food and the people.
In this video he makes Avial (a South Indian Vegetable Curry).
Making lightly spiced meals is one of life’s great pleasures, made all the simpler with our Herbie’s Spices all-natural spice blends.
Watch the video, and here is the recipe:
Avial (mixed vegetable curry)
500g mixed vegetables (brinjal, pumpkin, cucumber, string beans, eggplant, yam, potato, drumstick, snake gourd etc as available) cut into long thick slices
¼ cup onions sliced into big pieces
4 green chillies, split lengthwise
3 sprigs curry leaves
*½ teaspoon whole cumin seeds
3 eschalots, sliced
*½ teaspoon turmeric
*salt to taste
2 cups fresh coconut grated (or 2 cup desiccated coconut soaked in water for 5 minutes then squeezed to remove water)
½ cup plain yoghurt
1 tablespoon coconut oil
*These ingredients may be substituted with Herbie’s Aloo Gobi Masala
- Place the vegetables, onions, chillies and half the curry leaves in a saucepan with ½ cup water, turmeric and salt. Steam gently over low heat until vegetables are almost cooked.
- Puree the cumin, eschalots and coconut in a blender or pestle and mortar until it turns into a rough paste. Stir in yoghurt. Add the coconut paste to the vegetables and continue to cook until vegetables are tender.
Heat coconut oil in a saucepan over medium heat and add remaining curry leaves; allow leaves to crackle and pour over the curry.