1 Chop & parboil

1. Slice vegetables evenly (long cuts). Cook them with turmeric and salt until just tender, not mushy.

2 Grind the paste

2. Blend coconut, green chillies, and cumin into a coarse paste using minimal water.

3 Combine & simmer

3. Add the paste to the cooked vegetables and simmer gently. Stir in the yogurt and mix well.

4 Temper

4. In a small pan, heat TBOF Coconut Oil. Add curry leaves. Pour this fragrant tempering over the Avial.

5 Rest

5. Let the Avial sit covered for 5 minutes before serving to allow flavours to deepen.