An Indian dish of mixed vegetables cooked with coconut and spices, Aviyal (ah-VEE-yahl) should be served with boiled rice.

You may use a combination of any vegetables, carrots, beans, aubergines , turnips, cauliflower, green peppers, potatoes, spring onions and okra.

4 tablespoons cooking oil

1 teaspoon mustard seeds

1 onion, minced

1 green chilli, minced

2-inch piece of fresh ginger, peeled and minced

2 garlic cloves, peeled and cut into quarters lengthways

1 ½ teaspoons ground turmeric

1 tablespoon ground coriander

1 ½ lb. mixed vegetables, sliced

1 teaspoon salt

8 oz. fresh coconut pureed in an electric blender with

6 fl. oz. water, or

1-inch slice creamed coconut

2 tablespoons coriander leaves, chopped (optional)

Heat the oil in a large saucepan over high heat. Add the mustard seeds, ginger and garlic and fry for 30 seconds. Add the onion and green chilli, reduce the heat and, stirring occasionally, fry gently for 10 minutes, or until the onion is golden.

Add the turmeric and ground coriander and cook for 1 minute. Addfhe vegetables and stir to mix well with the fried spices.

Add the salt and the coconut puree and stir to mix. If the mixture is too dry, add 1 or 2 spoonfuls of water. Cover and simmer for 30 minutes or until the vegetables are tender. Sprinkle with the chopped coriander leaves and serve.

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