Jain-Style Mixed Vegetable Avial Recipe

About this recipe

A flavorful Jain-friendly mixed vegetable dish cooked in a spiced yogurt and coconut sauce, perfect for dinner with rice or flatbreads.

Ingredients

• 1 Bunch Coriander Leaves (Kotthambari)
• 50 g Organically Grown Curry Leaves
• 200 g Wow! Coco Fresh Grated Coconut
• 100 g Premium Green Chilli
• 250 g Zucchini Green
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 pack (100 g) On1Y Whole Cumin Seeds, Sabut Jeera Spices
• 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 200 g Whole Farm Premium Black Small Mustard Seeds
• 100 g Jk Jeera Powder / Cumin Powder

Instructions

1. 1. In a deep pot, boil 3 cups of chopped zucchini in 1 cup of water until tender. Set aside and reserve any leftover water.
2. 2. In a blender, combine 1 teaspoon sugar, 1 teaspoon cumin seeds, 1 cup grated coconut, 1/8 teaspoon turmeric, 4 teaspoons chopped coriander leaves, and 1 cup of water. Blend until smooth.
3. 3. Pour the blended mixture into the pot with the boiled zucchini. Add 4 sliced green chilies and simmer over medium heat for 10 minutes, stirring frequently.
4. 4. In a wide skillet, heat 1/2 cup of mustard oil over medium heat. Add 1/8 teaspoon mustard seeds and 10 curry leaves. When the mustard seeds pop, immediately pour this tempering over the zucchini and coconut mixture.
5. 5. Stir everything together and cook for another 1-2 minutes. Remove from heat and serve hot with plain white rice, pita, paratha, or puri.