Happy, spirited up are the day when vitamin D is activated. Yes much awaited Sun is finally here in my part of the world. Warmth, colourful blossoms and green “the” colour is just wonderful. And all of sudden there was big shift, slipping to few 10’s of degree, rain and grey sky….I was said welcome to Belgium! But flowers are still smiling, dancing along with rain and green is getting intense! The weather and nature are like artist and poems quite unpredictable yet beautiful!
Spring time reminds me about fresh vegetable in India and this recipe is loaded with many vegetables in coconut sauce. This is very popular recipe from south India Kerala – God’s own country, which is usually is made with coconut paste, mum makes them with fresh thick coconut milk, more rich and creamy. When mum visited me in Finland in 2011, she
smuggled brought all veggies and our home grown coconut and we prepared this recipe, yes two years back…I did tell you my hard drive cries most of the time for some fresh air!
Till I enjoy the sun, rain and weekend…..you enjoy the aviyal (Mom’s version, not an authentic version) and glimpse of spring from my part of my world!!
Vegetables (All together you need 300 grams)
Brinjal / Eggplant
100 ml Yoghurt
200 ml Thick Coconut milk (or coconut cream)
1/4 tspn Turmeric powder
1 spring of Curry leaves
4 to 5 Green chillies (ground to paste)
Salt according to taste
2 tbspn Coconut oil
3/4 tspn Mustered seeds
A pinch Asafoetida
2 spring of Curry leaves
Steam all vegetable along with some water, till it is half cooked, along with green chilli paste, turmeric, salt and one spring of curry leaves.
(You can steam all the vegetable in pressure cooker without weight, or pot boil till it is half cooked.)
After vegetable is half cooked, add coconut milk along with water from vegetables and slowly bring it a boil till it thickens, then add yoghurt and give it a boil for just two minutes. (Don’t over boil them, else the yoghurt will curdle)
Next do the tempering. Warm coconut oil, add muster seeds, let it splutter then add Asafoetida and curry leaves let it splutter. Then add to the vegetable mixture
Rich, flavourful aviyal is ready to serve with rice and crispy papad!
she wasn’t happy when so many were entering her territory
She had great fun seeing what everyone gave her
4 dl sugar
1.5 dl cocoa powder
2 dl oil
5 dl grated zucchini
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla sugar
dash of cream
Preheat the oven to 175 C