- Kitchen Knife (6-7 inches) - Essential for chopping various types of vegetables efficiently and safely.
- Cutting Board - Provides a stable surface to cut vegetables without damaging countertops.
- Colander - Useful for rinsing and draining the assorted vegetables before cooking.
- Stir Fry Pan (12-inch) - Ideal for stir frying, which might be a step in preparing Aviyal's sauce ingredients or if you prefer to quickly sauté components separately.
- Measuring Cups and Spoons - Ensures the correct proportions of coconut milk and spices are used for the recipe.
- Strainer - Can be useful for straining liquid from vegetables, especially when preparing a dish with sauce like Aviyal.
- Mixing Bowls (various sizes) - Various sizes can be useful for combining ingredients and marinating or soaking spices as needed.
- Spoon - Handy for stirring the coconut sauce, folding in vegetables, or serving the final dish.
- Mortar & Pestle (optional) - For grinding spices finely if you opt to use freshly ground ingredients instead of pre-ground spices found in stores.
2 medium boiling potatoes, peeled and cut into 2- by 1/4-inch sticks (about 2 cups)
2 medium carrots, cut into 2- by 1/4-inch sticks (about 2 cups)
1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
1/8 teaspoon hot red pepper flakes
1/8 teaspoon ground turmeric
1 3/4 cups water, divided
1 1/4 teaspoons salt
1 medium zucchini, peeled and cut into 2- by 1/4-inch sticks (about 2 cups)
1/2 cup frozen peas
1 cup grated dried unsweetened coconut
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 cup plain yogurt (not Greek-style)
15 to 20 fresh curry leaves (optional)
1 tablespoon coconut oil (optional)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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