Ingredients :

Yam (Suran) : 200 Gms.

Potatoes : 3 medium sized

Green Peas : 200 Gms

Green Chillies : 4 or as required, Finely Chopped

Ginger : 1″ grated

lemon Juice : 1/2 Tsp.

Cumin Powder : 1/2 Tsp.

Garam Masala Powder : 1/2 Tsp.

Salt : As required (About 1 1/2 Tsp.)

Sugar : 1/2 Tsp.

Oven Dried Breadcrumbs : 3-4 Tbsp.

Oil : As Required to pan fry the cutlet

Method :

Steam or pressure cook the yam, potatoes and green peas till completely cooked.Remove and cool.  Peel and mash the potatoes with the yam and peas. To these vegetables add the rest of the ingredients.

Keep adding the breadcrumbs till the mashed mixture no longer feels wet or squishy. Adjust seasoning if needed.

Now round the mixture into small balls, flatten and shallow fry on a hot griddle.

Yield : 16 small or 10 medium sized cutlets.

 

 

Ingredients :

Fresh Grated Coconut : 1/2 nos.

Fresh Green Chillies (Lavangi or other spicy variety) : 4-6 nos.

Fresh Chopped Ginger : 1″ piece

Roasted Cumin Seeds (Jeera) : 1 Tsp.

Tamarind Pulp : 1/2 Tsp.

Salt : To Taste

Sugar : a Pinch

Oil : 1 Tsp.

Black Mustard Seeds (Rai) : 1/2 Tsp.

Curry Leaves : 4 nos.

Asafoetida (Hing) : a pinch

Method :

Make a smooth paste of coconut, chillies, cumin, ginger, tamarind, sugar and salt. Don’t use too much water as we don’t need a runny paste. Then in a pan, heat oil and add mustard seeds. When they crackle, add the asafoetida and curry leaves and pour this tempering (tadka) over the chutney.

You can also use Chopped coriander leaves to give it a different taste. Also you can try using mint leaves instead of tamarind when adding coriander leaves. Use 1 bunch of coriander leaves and half a bunch of mint leaves.

Ingredients :

Okra (Bhindi) : 500 Gms.

Garlic : 7 – 8 Cloves

Green Chillies : 4 – 5 (As required)

Lime Juice : 1 -2 Tsp.

Cumin Seeds (Jeera) : 1 Tsp.

Salt : To taste

Toasted Sesame Seeds : 1 – 2 Tsp.

Oil : 2 Tbsp.

 

Method :

Wash the okra with cold water and then pat it dry with kitchen towels. Cut it into roundels about 0.1 inch thick.

Chop the green chillies and garlic into brunoise.

In a saute pan, heat oil. Add the cumin seeds and when the seeds crackle, add the garlic and green chillies.

Saute the garlic for 30 seconds but don’t let it burn. Now add the okra and saute for 2 minutes. Then add the salt and lime juice and saute for a minute more.

Now you can cover the pan and cook the okra, but I like it a little crispy so normally I keep sauteing the okra over low heat till it’s cooked and crispy.

Add the toasted sesame seeds and mix well.

Serve hot.

Variation : You can also cut the okra lengthwise and add potatoes cut into same sized batons. When using potatoes you need to add the potatoes first and then when they are golden brown add the garlic and green chilli and continue as above. The proportion of potatoes to okra will be 50:50.

Ingredients :

Potato : 1 Large

Suran (Elephant foot yam – Amorphophallus paeoniifolius) : 300 Gms.

Red Pumpkin or  Bottle Gourd (Dudhi Bhopla) : 300 Gms.

Raw Banana : 1 no.

Carrot : 1 Large

French Beans : 200 Gms.

Green Peas : 100 Gms.

Drumsticks – Moringa oleifera (Soavagyaacyaa SoMagaa fruit) : 2 Nos.

Freshly Grated Coconut : 1 ½ Cups

Green Chillies : 5-6 Nos.

Cumin Seeds : 1 Tsp.

Curd : 1 Cup

Coconut Oil : 2 Tbsp.

Curry Leaves : 12 Nos.

Method :

Cut the vegetables into 1” inch cubes. Peel and cut the banana into cubes as well.

Cook the Elephant foot yam separately in salted water and when almost done,  discard the water. Cook the rest of the vegetables together in salted water with half the curry leaves. The water should just be enough to cook the vegetables. When the vegetables are 9/10th cooked add the cooked yam to them.

Make a paste of coconut, green chillies and cumin seeds. Then mix with the curd to make a smooth paste.

Add the paste to the vegetables and adjust the salt and the consistency of the gravy. Remove after one boil.

N.B. : There are some who prefer a tadka and some who don’t. I like to heat the oil and add the curry leaves to it and give this tadka to the avial. Some people prefer to add all the curry leaves while cooking the vegetables . When you have added the paste and removed it after one boil, they add the raw coconut oil into the avail and mix well.

Best served with boiled rice.