Ayurvedic Avial with yogurt cream

Ingredients for 2 servings:

• 10 beans, green or five broad beans
• 1 plantain(s)
• 1 piece(s) pumpkin(s), 1 column
• 1 carrot(s)
• 100 g peas
• 2 cm ginger root, fresh
• 2 chili peppers, green, fresh
• 200 g desiccated coconut, unsweetened
• 1 ½ tsp cumin, whole
• 2 tbsp yogurt
• 20 curry leaves
• 1 tsp coconut oil
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

healthy and with a slight ginger spiciness

Clean and de-string the beans, and cut the broad beans into pieces of about 3 cm. Peel the plantain, halve lengthwise, and roughly dice. Peel the pumpkin if desired, and roughly chop. Peel and roughly chop the carrot. Peel the peas if desired. Place the vegetables in a pot and cover with a little water, bring to a boil, and simmer for about 10 minutes until soft. Peel and finely grate the ginger. Halve the chilies, removing the seeds for less heat, and blend everything with the desiccated coconut, cumin, and yogurt using a hand blender. Season with salt. Heat the coconut oil and let the curry leaves steep in it. Drain the vegetables well, stir in the yogurt paste, and garnish with coconut oil and curry leaves. Serve with rice.