Mixed Vegetable Aviyal

This post is exclusively for Blog Hop Wednesday.  Blog Hop Wednesday is a  brand new exciting event started by Radhika of Tickling Palettes.  The concept behind this event is visting our fellow bloggers and trying out new recipes every week.  Radhika has moulded this event in a special manner like forming groups, and each week we choose one of the blogger to try out new recipes.  Hope you got it, if not that's ok, once you start following it, you'll surely get it.  If you are a blogger just jump into the blog hopping with us and have fun.

At this point we have a bunch of  wonderful bloggers and this week I have got Divya of Easy Cooking to cook from.  I know you don't need any introduction for Divya's Easy Cooking.  She is very popular with all her baked goodies and offcourse other recipes too.  I was so excited when I got Divya's blog for this week,  I  went through her blog so many times and a lot of recipes caught my eyes, she is such a wonderful blogger.  Finally I ended up in this aviyal from her blog.  Aviyal is nothing but a mix of vegetables cooked in mild coconut based sauce, a traditional recipe from Kerala . 

To be honest as a kid I used to hate this aviyal with all the vegetables in it, I used to pick only the raw mangoes and leave the rest in the plate.  It's just gone the opposite now, I'm loving this aviyal a lot now.  Do try this recipe, I'm sure you'll enjoy it, also don't forget to check our Blog Hop every alternative weeks.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 4

Ingredients:
Raw banana-1
Drumstick-1
Carrot-2 medium sized
Potato- 1 medium sized
Raw mango-1 small sized
Green Chilly-2
Curry leaves- 6 to 7 leaves
Coconut oil- 1/2 tbsp
Salt as required

To Grind:
Coconut- 3 tbsp
Turmeric powder- 1/2 tsp
Cumin seeds- 1/2 tsp

Method:
 Wash and slice all the vegetables lenghtways. For raw banana, carrot, potato and drumstick peel them before slicing it.  Heat oil in a kadai or pan.  Add all the washed and chopped vegetables , except raw mango. Stir well to coat in oil.  Cover the pan and let it cook for 3 to 4 minutes.  Meanwhile grind together coconut, turmeric and cumin seeds into coarse paste.  Add  the ground mixture along with green chillies, raw mango and salt to the vegetable mixture.  Add enough water to cover  the vegetables.  Cover the pan with a lid and cook until the vegetables are soft enough.  Finally heat oil in a separate kadai, add the curry leaves, stir for 1 minute.  Pour the hot oil on top of the cooked aviyal.
 This Aviyal goes well with plain rice with a combination of Spicy fish gravy and poppadums.

Note:
Instead of coconut oil you can also use sunflower oil or any other oil of your choice, but coconut oil gives a special touch to this aviyal.

This recipe is linked with Blog Hop Wednesdays.