[center]Aviyal (Spiced vegetables with coconut)[/center]

Ingredients
Coconut purée
250 grams of coconut (coarsely chopped)
100 ml cold of water

Masala
3 tablespoons of sunflower oil
¼ teaspoon of black mustard seed
2.5 cm piece of fresh ginger (peeled & crushed)
2 medium sized garlic cloves (peeled and crushed)
2 ‘Spanish’ onions (finely chopped)
5 teaspoons of ground coriander
½ teaspoon of turmeric
3 tablespoons of water

Vegetables
2 green peppers (coarsely chopped)
1 large carrot (sliced into rounds)
1 stick of broccoli (chopped into short lengths)
100 grams French beans (chopped into short lengths)
6 spring onions with tops (coarsely chopped)
1 green chilli pepper (chopped and seeded)
sea salt (to taste)
Sprig of fresh coriander (finely chopped)

Method
Coconut purée
Put the water and half the coconut in to a blender and blend in to a smooth paste. Scrape of the sides of the jug; add the remainder of the coconut. Blend once more before putting to one side.

Masala
Mix the ground coriander and turmeric into a paste with 3 tablespoons of water.
Take a heavy based saucepan and heat the sunflower oil (medium heat)
Add the paste
Add the mustard seed, ginger, and garlic – fry for 30 seconds
Add the Spanish onions and fry for a further 8 minutes or until golden brown (adjust heat as necessary)

Vegetables
Add the green peppers, carrot, broccoli, French beans, and spring onions.
Coat the vegetables in the masala with a slotted spoon.
Stir in the Coconut purée, chili pepper, and salt and bring to the boil
When the pan starts to boil, lower the heat to minimum, cover and simmer for 15 minutes. (If the mix starts to become dry add water one tablespoon at a time) Remove the pan from the heat; add the coriander, cover and leave to stand for about 5 minutes before serving.