| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
|
Ingredients
Vegetables :
- 1 Diced Carrot
- 2 Diced Potatoes
- 1 Diced Raw Banana
- 1 Diced Cucumber
- 1 cup Diced Pumpkin
- 1/2 cup Chopped Beans
- 1 drumstick chopped into 2 inch pieces
- 1/2 cup Sliced Ivy Gourd/ Kundru
Coconut paste :
- 1 cup Fresh Sliced Coconut
- 2-3 Green Chilies
- 1 tsp Cumin seeds
Tempering :
- 2 tbsp coconut oil plus 1/2 spoon additional
- 1 pinch Asafoetida / Hing
- 1-2 sprig Curry leaf
- 1 tsp Mustard seeds
- 2 Whole red chili
Other :
- 1 tsp Turmeric Powder
- Salt to taste
- 1/2 cup curd adjustable
- 1 cup water
Ingredients
Vegetables :
Coconut paste :
Tempering :
Other :
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Instructions
To make Coconut paste :
- Collect sliced coconut, green chilies and cumin in a grinder jar and add water to grind into a fine paste. Keep aside.
To make Multi Pot Avial :
- Turn on your Multi Pot at ‘Saute’ and heat oil. Add curry leaves, whole red chilies, mustard and a pinch of asafoetida. Wait for 2-3 seconds and add vegetables into the pot and stir.
- Add turmeric powder, adjust salt to taste and add coconut paste into it.
- Mix well till everything gets incorporated and then add water and give a quick stir again.
- Secure the lid, close the pressure valve to ‘seal’ and cook for 5 minutes at ‘pressure cooker mode’ on high.
- Open the valve to quick release the pressure. Be careful while the steam releases.
- Open lid, stir in the whisked curd and drizzle some coconut oil on top.
- Serve hot as a side dish with Sambhar and Rice.
Recipe Notes
If you like this recipe then try making at home and do share your views in comments below. For more updates follow me on my instagram handle at @spoonforkandfood
Happy Cooking!
Love : Shaheen 🙂
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