Raw Banana & Carrot Avial Recipe

Cooking Directions

• STEP 1.Peel and chop the raw bananas and carrots into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, curry leaves, and dried red chilies.
• STEP 3.Add the chopped vegetables and saut茅 for a few minutes.
• STEP 4.In a blender, grind coconut, cumin seeds, green chilies, and yogurt to make a smooth paste.
• STEP 5.Add the coconut paste to the pan and mix well with the vegetables.
• STEP 6.Add salt and turmeric powder, and cook on low heat until the vegetables are tender.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to choose raw bananas that are firm and not overripe.
• You can adjust the spiciness of the dish by adding more or fewer green chilies.
• If you prefer a thinner gravy, you can add a little water while cooking the vegetables.

Storage and Serving

• Leftover avial can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the avial before serving, and you can add a little water if needed to adjust the consistency.
• Serve the avial as a side dish with steamed rice or roti for a complete meal.