Avial

Avial is a creamy vegetarian curry which originated in the Kerala region. It is traditionally made with curd and coconut milk and uses seasonable vegetables, which makes it high in vitamins, minerals and fibre. This recipe has been contributed by FSSAI (Food Standards and Safety Authority of India) and, part of the incredible Eat Right India initiative. Birmingham has a learning partnership with the City in Pune, India, aiming to encourage that food which is available and promoted is safe, nutritious, affordable and procured in a manner which supports environmental sustainability and local economic development. Tested and tweaked by Tahira

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grind the red chilli powder, coconut, green chillis, cumin seeds and 4-5tbs water together to make a smooth paste.

Step 2

Peel and chip the vegetables into thin slices, and boil them in lukewarm water with a pinch of salt and 1/2 tsp turmeric for 30 minutes.

Step 3

Heat a shallow pan on medium and add the vegetables and the masala paste and mix together with a splash of water. Cook out for 5 minutes adding more water if it gets too dry.

Step 4

Toss the yoghurt with the vegetables. Mix gently. Remove from the flame.

Step 5

Garnish with coconut oil and curry leaves. Mix well. Cover and allow the flavours to infuse for a few minutes. Serve with rice.