| |
|
What You Need:
(To Serve: 4 to 6)
|
|
|
2 cups coarsely chopped fresh coconut
1 cup cold water
MASALA
¼ cup vegetable oil
¼ teaspoon black mustard seeds
A 1-inch piece of fresh ginger root, scraped and crushed slightly
2 medium-sized garlic cloves, peeled and cut partially in half lengthwise
½ cup finely chopped onions
2 tablespoons ground coriander
½ teaspoon turmeric
¼ cup water
VEGETABLES
2 green frying peppers, seeded, deribbed and coarsely chopped
1 large carrot, scraped and cut into ¼-inch-thick rounds
1 broccoli stalk, cut into 1-inch lengths ¼ pound fresh string beans, cut into 2-inch lengths
6 scallions, including 1 inch of the tops, cut into 2-inch lengths
1 fresh hot green chili, seeded and chopped
2 teaspoons salt
3 tablespoons finely chopped fresh coriander (cilantro)
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Combine 1 cup of the coconut and the 1 cup water in the jar of an electric blender and blend at high speed for 30 seconds, or until the mixture is reduced to a smooth puree. Stop the machine and scrape down the sides of
|
|
MASALA:
|
1. Prepare the masala in the following fashion: In a heavy 2- to 3-quart saucepan, heat the vegetable oil over moderate heat until a light haze forms above it. Add the mustard seeds, ginger and garlic, and fry for 30 seconds.
|
2. Add the onions and, stirring constantly, continue to fry for 7 or 8 minutes, until they are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly. Stir in the ground coriander, turmeric and ¼ cup of water.
|
|
VEGETABLES:
|
1. Add the green peppers, carrot, broccoli, string beans and scallions, turning them about with a spoon to coat them evenly with the masala. Then stir in the reserved coconut puree, hot chili and salt, and bring to a boil over high heat. Reduce the heat to the lowest possible point, cover tightly, and simmer for 15 minutes, or until the vegetables are tender.
|
2. Check from time to time to make sure that the mixture is moist. If it seems dry, add up to ¼ cup more water, a tablespoon each time.
|
3. Remove the pan from the heat, stir the coriander into the vegetable mixture, cover and let the aviyal stand at room temperature for 5 minutes or so.
|
4. Just before serving, taste for seasoning and pour the entire contents of the pan into a heated bowl.
|
|
|
|
|
