Avial with Asparagus: A Flavor-Packed Plant-Based Delight
Make a quick, healthy Avial with asparagus! A plant-based South Indian dish with veggies, coconut, and spices, perfect for a nutritious meal.
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Cooking tools:
- Chef's knife
- Cutting board
- Pan
- Measuring cup
- Colander
- Blender
- Spoon
- Wooden spoon
- Mixing bowl
- Serving bowl
- Stove
- Peeler
- Grater
Ingredients
- 3/4 Cup Green Plantain (Cut into Pieces)
- 3/4 Cup Drumsticks
- 3/4 Cup Tindora (Indian Ivy Guard)
- 3/4 Cup Indian Cucumber
- 3/4 Cup Carrots
- 1 Green Mango (Optional)
- 1 - 2 Tomatoes
- 1 Bunch Asparagus (Cut into Pieces)
- 1 Cup Freshly Grated Coconut
- 3 Shallots
- Fresh Curry Leaves as Desired
- 6 Green Chilies (Adjust to Spice Preference)
- 1 Tsp Crushed Cumin
- 1 1/2 Tsp Red Chili Powder
- 1 1/2 Tsp Turmeric Powder
- Salt To Taste
- 1 Tbsp Coconut Oil
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