Avial

Ingredients:

• 1 finely-grated coconut,
  
• 1 tsp roasted Channa dal,
  
• 1 tsp roasted Urad dal,
  
• 1/4 tsp asafoetida (heeng),
  
• 2 green chilies,
  
• 1/4 tsp turmeric powder,
  
• Assortment of vegetables, excluding salad and leafy vegetables and beetroot (cut and diced).

Method:

• Blanch the diced vegetables and set it aside for later use.
  
• Grind channa dal, urad dal, asafoetida and green chillies to a paste.
  
• Heat ghee in a separate shallow pan and add the grounded paste.
  
• Fry lightly till it emits fragrance.
  
• Add the grated coconut and sauté it over a low flame.
  
• Add the blanched vegetables and cook till done.
  
• Add salt to taste.
  
• Serve hot.