Mangalorean Recipes

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Home Mangalore/Goa Recipes Vegetable Dishes Aveeyal -Mixed Vegetable

Aveeyal -Mixed Vegetable

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Ingredients

 
Quantity Measure Number Ingredients Number Description:
50 Grams Potatoes Base. For cooking and cutting
50 Grams Suran Base. For cooking and cutting
100 Grams Pumpkin, White-Green Base. For cooking and cutting
50 Grams Pumpkin, Red Base. For cooking and cutting
1 Medium Bananas, Green Base. For cooking and cutting
100 Grams Brinjals - black shiny -(Baingan) Base. For cooking and cutting
100 Grams Green Peas (Matar) Base. For cooking and cutting
50 Grams Thendlin Base. For cooking and cutting
50 Grams Chowli Beans/Alsande Sango Base. For cooking and cutting
50 Grams French beans Base. For cooking and cutting
1 Nos. Coconuts - fresh. Masala for grinding
10 Nos. Chillies Red Dry Masala for grinding
1 Teaspoon Jeera (Cumin Seeds) Masala for grinding
1 Teaspoon Turmeric Powder Masala for grinding
1 Ball Tamarind Masala for grinding
2 Tablespoon Ghee or coconut oil
3 Flakes/Cloves Garlic (Lason, Losun) For seasoning
1 Teaspoon Mustard Seed (Sarson) For seasoning
a Few Curry Leaves (Kadi patta) For seasoning
A Little Salt for taste

Method

Wash the vegetables and cut them into small pieces.   Boil the vegetables that take longer time first and then those which take less time.   Generally, those with thick, and packed pulp take longer.   Slender ones take less.

Grind the ingredients kept for the masala, in a little water.

In a little ghee or oil, fry the ingredients for seasoning, add also the masala,  frying it a little.  Finally add the cooked vegetables, with its water, and boil till ready.

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