Avial With Pumpkin Recipe

Cooking Directions

• STEP 1.Peel and chop the pumpkin into small cubes.
• STEP 2.In a pan, heat oil and add mustard seeds, curry leaves, and dried red chilies.
• STEP 3.Add the chopped pumpkin and other vegetables like carrots, beans, and drumsticks.
• STEP 4.Cover and cook the vegetables until they are tender.
• STEP 5.In a blender, grind coconut, cumin seeds, and green chilies to a smooth paste.
• STEP 6.Add the coconut paste to the cooked vegetables and mix well.
• STEP 7.Simmer for a few minutes until the flavors blend together.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can add other vegetables like potatoes, yam, or ash gourd to the avial.
• Make sure to cook the vegetables until they are just tender and not overcooked.
• Adjust the spiciness of the dish by adding more or fewer green chilies.

Storage and Serving

• Avial with pumpkin can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the avial before serving and add a splash of water if needed to adjust the consistency.
• Serve avial with pumpkin as a side dish with steamed rice or roti.