This recipe is slightly modified to suit American vegetables. The following recipe makes about 4 quarts of Aviyal.

Ingredients:

• Cucumber (2 Large)
• Eggplant (1 Small)
• Asparagus (2 lbs.)
• Bell Pepper (2 Large)
• Carrots (5)
• Plantains - Optional (2)
• Drumsticks (Muringakka) - if available (2)
• Onions (2 Large)
• Celery - Optional (2 Stems)
• Green Beans - Fresh or Frozen (1 Cup)
• Green Tomatoes - Optional (2 Large)
• Green Chili (3)
• Curry leaves (3 Stems)
• Red Chili Powder (1 Tsp.)
• Turmeric Powder (1/2 Tsp.)
• Cumin Seed (2 Tbsp.)
• Coconut - Grated (2 Cups)
• Salt (To taste)
• Tamarind, Lemon Juice or Yogurt (To Taste)
• Oil (2 Tbsp.)

Cut the vegetables into about 2"X3/8"X3/8" pieces. In a 6-8 quart steel vessel, cook all the vegetables covered adding the turmeric powder, chili powder and salt. There will be enough water from the vegetables to cook them, If not, add a little water also. Grind the coconut, cumin seed, 1 green pepper and 2 stems of the curry leaves in a blender. While the vegetables are being cooked, add tamarind or lemon juice or yogurt to taste. Once the vegetables are cooked, add the blended coconut mixture. Add oil and the rest of the curry leaves. Mix everything well and cook for another 2 minutes.

Note: Some people do not like the taste of celery with Indian recipes, so celery may be omitted from this.