Avial

Ingredients:

About 6 cups mixed vegetables cut into julienne strips-
carrots, french beans, pumpkin, capsicum,
eggplant, cucumber, etc.
1/2 cup fresh green peas

- Spices -

1/2 cup freshly grated coconut or 3 tablespoons
desiccated coconut
1 cup water
1 teaspoon cummin seeds
1 teaspoon chopped garlic
2 fresh green chillies, seeded
1/2 cup thick coconut milk
Salt to taste
6 curry leaves

Method:
In a saucepan bring to the boil enough lightly salted
water to cover one kind of vegetable. Boil each vegetable
separately, just long enough to make it tender but not
soft and mushy. Take out vegetables on slotted spoon
and put them in a bowl. Use the same water for all
the vegetables, adding a little water at a time as it
boils away, but keeping the quantity small. Save the
cooking liquid.

In a blender put the coconut, water, cummin seeds, garlic
and chillies. Blend on high speed until the coconut is
very finely ground. Put this into the saucepan with the
vegetable stock, add the coconut milk, salt and curry
leaves and bring to the boil. Add the vegetables, simmer
uncovered for 5 minutes. Serve hot with rice.