AVIAL IN THE PRESSURE COOKER

My mother cooks all her curries in the pressure cooker. Using the pressure cooker saves time , energy and makes the vegetables a little mushy which I like, especially vegetables in Avial. Kids like the softer vegetables than the firmer ones in the dishes. Its easier to eat the softer vegetables than the former ones, if they don't like the particular vegetable. If you are not bothered about serving a sadya style Avial(in which the vegetables hold their shape), then using the pressure cooker helps in making Avial in a jiffy.


INGREDIENTS

You can use your choice of vegetables. I like to use yam, plantains, carrots as the firm vegetables. All these are not always available, so I use, what I get my hands on, but plantains and carrots are a must , for me. I have used 750 gms of sliced/chopped vegetable.

1. 1 large plantain, peeled and sliced into thick and short matchstick size.
2. 2 large carrots , peeled and cut into thick matchsticks shape
3. Cauliflower , sliced
4. cabbage, sliced
5. 1 large zucchini sqaush
6. 1/2 cup water
7. 1 Tbsp coconut oil
8. 1 sprig curry leaves
9. 1 tsp pepper powder
10. tamarind pulp as per taste (15 gms. of wet tamarind soaked in water)
11. salt to taste (1-1/2 tsp)

For the coconut mixture:

1. 1 cup shredded coconut (I have used frozen)
2. 1 tsp turmeric powder(optional)
3. 1 tsp cumin powder or 3/4 tsp cumin seeds
4. 3 green chilies
5. 1 tsp chili powder(the chili powder add a nice depth of color to the mixture)
6. 6 curry leaves
7. 4 Tbsp chopped onions or shallots
8. 1 clove garlic

• Prep the vegetables and put them in a pressure cooker. I have used a pressure pan for this. Use your hands to separate the vegetable especially the kaya.
  

• Add tamarind pulp, 1/2 cup water, curry leaves,1 Tbsp. coconut oil ,salt. Pressure cook on high for one whistle.

• Put all the ingredients for the coconut mixture in the mixie. Grind to a fine paste. You can skip the turmeric , if you want white color Avial , which I have done in this case.
  

• Allow the pressure to release naturally. Add the coconut mixture and bring to a boil.(about 1 minute).Add pepper powder , if required.
• Check for salt . Keep covered for atleast 30 minutes before serving.
  
  
  
  
  
  
  
  

NOTES

• Tamarind pulp or yogurt can be used. Use sparingly. I tried skipping the tamarind pulp but that slight sour taste is required.
• 1/2 cup channa can be used instead of plantains. Soak the channa overnight and cook the channa with 1 tsp salt in the pressure cooker, on high for 3 whistles. Then put the rest of the vegetable (500 gms.) and cook along with 1 tsp salt and cook till the right consistency. 
• I like the sourness of the tamarind to stand out. 
• Spaghetti squash and radish are  good options. They give a nice crunch.