Kerala Style Pacha Mango Avial Recipe

Ingredients

• 1 Carrot (Gajjar) finely chopped
• 1 Brinjal (Baingan / Eggplant) finely chopped
• 1 Potato (Aloo) finely diced
• 1 Elephant yam (Suran/Senai/Ratalu) finely diced
• 6 Green beans (French Beans) cut into 1 inch pieces
• 1 Mango (Raw) cut into 1 inch lengthwise, stoned discarded
• 1/4 teaspoon Turmeric powder (Haldi)
• 1 cup Fresh coconut grated
• 1 tablespoon Ginger juliennes
• 6 Green Chillies
• 1/2 teaspoon Cumin seeds (Jeera)
• 1 cup Pearl onions (Sambar Onions)
• 2 sprig Curry leaves
• 1 tablespoon Coconut Oil
• Salt to taste

Steps

1. To begin making Kerala Style Pacha Mango Avial Recipe, in a mixer grinder, coarsely grind fresh grated coconut, green chillies (reserve a few for later), cumin seeds and shallots with a little water. Keep aside in a bowl.
2. Place a kadai on a medium heat, cook the vegetables with just enough water so that the water should get dried up when the veggies are cooked al dente. (about 70% cooked)
3. Add turmeric powder, give it a quick mix, and cook further.
4. When the vegetables are cooked till firm (do not over cook), add the raw mango pieces and cook for another 7 minutes.
5. Add the coconut mixture and salt to taste stirring carefully.
6. Cook for 2 minutes till dry on a low heat. (If you prefer to make it little gravy type, add few teaspoons of yogurt and mix well, turn off flame immediately)
7. Finally add curry leaves and coconut oil (optional) and switch off.
8. Serve Kerala Style Pacha Mango Avial Recipe with Steamed Rice, Pachai Sundakkai Puli Kuzhambu Recipe (Turkey Berry Tamarind Based Gravy), Cabbage Thoran (Poriyal) Recipe to make a complete lunch meal.