Mixed Vegetables with Coconut Sauce (Aviyal)

Ingredients for Mixed Vegetables with Coconut Sauce (Aviyal)

• 2 medium boiling potatoes, peeled and cut into 2- by 1/4-inch sticks (about 250g )

• 2 medium carrots, cut into 2- by 1/4-inch sticks (about 300g )

• 1 small fresh green chilli, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact

• 1/8 teaspoons hot red pepper flakes

• 1/8 teaspoons ground turmeric

• 425ml water, divided

• 1 1/4 teaspoons salt

• 1 medium courgette, peeled and cut into 2- by 1/4-inch sticks (about 300g )

• 45g frozen peas

• 90g grated dried unsweetened coconut

• 1 tesked malen kummin

• 1/8 teaspoons cayenne pepper

• 240ml plain yoghurt (not Greek-style)

• 15 to 20 fresh curry leaves (optional)

• 1 tablespoon coconut oil (optional)

Bring potatoes, carrots, chilli, red pepper flakes, turmeric, 240ml water, and salt to a boil in a 3- to 4-quart heavy pot, then simmer briskly, uncovered, until vegetables are almost tender, about 5 minutes. Add courgette and peas and simmer 1 minute more.

Meanwhile, blend coconut, cumin, cayenne, and remaining 180ml water in a blender or food processor to a medium-fine paste.

Add coconut mixture to vegetable mixture along with yoghurt. Simmer, uncovered, stirring occasionally, until vegetables are tender and flavours have blended, 12 to 15 minutes. If mixture becomes too thick to simmer, add more water.

Serve sprinkled with curry leaves and drizzled with coconut oil, if desired.

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