Aviyal/ Mixed vegetable stew

This is simple and tasty mixed vegetable stew usually makes a good combo with adai or the pancakes made using multi-dals. It also goes well with sambar rice. The real taste of the aviyal is from the coconut oil used for seasoning. But I didn't have coconut oil and curry leaves here, instead I used ghee for seasoning and it tasted good. Except for the smell of coconut oil, the rest was same as the usual aviyal and we enjoyed it with adai.

Things needed
Mixed vegetables - 2 Cups ( I used carrot, peas, beans, cauliflower, potato)
Coconut - 1/4 Cup ( Grated)
Jeera - 1 Tsp
Green chilly - 2 nos.
Whole Pepper - 1/4 Tsp
Salt - To taste
Ghee - 1 Tsp
Yogurt - 1/4 Cup
Mustard seeds - 1/4 Tsp
Dry red chilly - 1 no.
Coriander leaves - For garnishing

Boil the chopped vegetable until they are 3/4 done with required amount of salt. Meanwhile blend coconut, jeera, green chilly and pepper into a smooth paste by adding little water if needed. Heat ghee in a pan, add mustard seeds, dry chilly and let the seeds sizzle.

Add the ground coconut mixture and cook for few minutes. Now add the boiled vegetables and cook covered for 5 minutes. Finally adjust for salt and finish off with coriander leaves. Turn off the heat and pour in the yogurt and cover the pan.

In few minutes, yummy rich aviyal is ready to be served.

This dish goes to Akila's Celebrating Independence Day event and her Dish name starts with A event and to Suma's Side dished from India event