Avial South Indian Yoghurt-Banana

Spice mixture

  • 1 - 2 tsp. Ghee (clarified butter) or oil
  • 2 - 3 tsp. split Urid (black) Dhal [linser lentilles]
  • 1 tsp. cumin seeds [spiskummin]
  • 8 - 10 curry leaves
  • ~˝ - 1 tsp. fresh or crushed chili pepper (Indian's like it spicy)
  • 1 tsp. brown mustard seeds (don't use white mustard seeds, which are much stronger and less fragrant)

    Other ingredients

  • 3 fairly unripe bananas
  • 1 dl or more yoghurt
  • 1 dl carrots, cut into small pieces
  • ˝ dl green beens, cut into 1-2 cm length
  • ˝ dl peas
  • ˝+ tsp. ground turmeric [gurkmeja curcuma]
  • 1 tsp. salt
  • ˝ - 1 dl [a scant ˝ cup] of unsweetened coconut, finely chopped
  • bunch of fresh coriander leaves [cilantro]

    * Ghee, split Urid dhal, and curry leaves are available at Indian grocery stores.

    Peel and slice the bananas into fairly small slices. Heat them under low heat in a pot and add most of the yoghurt. Also add a little water. Let simmer until the bananas are dissolved.

    Meanwhile, heat the Ghee in a pan. Add the Urid dhal, then the cumin, curry leaves and chili. Let cook (sauté) for a few minutes, then raise the heat and add the brown mustard. Remove from heat when the mustard starts to pop.

    Now add the carrots, green beans, peas and salt to the banana-yoghurt mixture. Cook for 15-30 minutes until the vegetables are fairly soft, adding water when necessary. Taste while cooking. It should neither be too sour (too much yoghurt) or too sweet. If too sweet (if your bananas were too ripe), add a little more yoghurt. Then add the turmeric and the spice mixture to the pot. When done, the Avial should not be very liquid.

    Now stir in the coconut. Sprinkle with fresh coriander.

    RafS 21.11.2015 English only Swedish only French only