Aviyal (South Indian Vegetable and Coconut Curry)

Aviyal is a traditional South Indian dish I remember my Mum in law telling me that it was one of her favorites, it is often served at weddings and festivals. When we were in India last month my Aunt came from the village to visit. She is a lovely lady and now after being married nearly ten years and meeting quite a few times with my not so good Tamil and her English we manage to communicate. She's in her 50's but so active and full of live and humor. She puts some of the younger folks to shame:-) with her energy levels, she is also a wonderful cook. I got this recipe from her but I did use coconut milk as its hard to get fresh coconuts locally, but it tastes pretty close and the hubby approved.

Aviyal

Ingredients

eggplant about 4 little ones found in Indian stores, or a larger one cut into chunks
one drumstick if you have but not necessary
one tomato chopped
one green chili, cut in half
one big plantain chopped or 3 small green ones
one cup water
3/4 can of coconut milk
2 tablespoon unsweetened coconut flakes
1/2 teaspoon cumin seeds
one red chili
a handful of fresh curry leaves - you can find these in the Indian store in the case of this recipe they are needed.
a pinch of mustard seeds

Method:

boil all the above vegetables in water for about 10-15 minutes until soft
then grind the coconut paste, with the cumin and chili
add to the vegetables with the coconut milk, slowly stirring on a low heat for 5 min
heat a little canola oil and pop the mustard seeds with the curry leaves and add to curry
enjoy with rice

Here's me and Auntie

This is her laying rice flour on the roof to dry with the kids, the coolest thing is she grew the rice and made the flour, this flour is used to make iddiapam. See below, almost like an Indian rice noodle, its eaten with curries or with coconut milk and sugar often for breakfast.