Saraiki-style Mixed Vegetable Curry

Ingredients

In this Saraiki-style adaptation of Avial, we incorporate the distinct flavors and spices of Saraiki cuisine. The original Avial is a South Indian dish, while Saraiki cuisine hails from the Saraiki region of Pakistan. The Saraiki-style Mixed Vegetable Curry uses a different combination of spices and incorporates local ingredients to create a unique flavor profile that is characteristic of Saraiki cuisine. We alse have the original recipe for Avial, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 10-12 curry leaves 10-12 curry leaves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• 2 carrots, peeled and cut into batons 2 carrots, peeled and cut into batons
• 1 cup green beans, trimmed and cut into 1-inch pieces 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 small eggplant, cubed 1 small eggplant, cubed
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 6g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pan, heat vegetable oil over medium heat. Add mustard seeds and curry leaves. Cook until the mustard seeds start to splutter.
2. 2.
   Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Stir well to combine the spices.
3. 3.
   Add the vegetables (carrots, green beans, potatoes, and eggplant) to the pan. Mix well to coat the vegetables with the spices.
4. 4.
   Pour in the coconut milk and bring the mixture to a gentle simmer. Cover the pan and cook for 15-20 minutes, or until the vegetables are tender.
5. 5.
   Stir in the plain yogurt and cook for an additional 2-3 minutes.
6. 6.
   Garnish with fresh cilantro and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Mustard seeds — If you prefer a milder flavor, you can lightly crush the mustard seeds before adding them to the dish.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute. However, fresh curry leaves provide a more vibrant flavor.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder according to your taste preference.
• Feel free to add or substitute vegetables based on your preference or seasonal availability.
• To make the dish more indulgent, you can add a tablespoon of ghee (clarified butter) at the end of cooking.
• Adjust the consistency of the curry by adding more coconut milk or yogurt if desired.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Saraiki-style Mixed Vegetable Curry hot with steamed rice or freshly made roti. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Saraiki-style Mixed Vegetable Curry in a vibrant serving dish, allowing the colors of the vegetables to shine through. Sprinkle some chopped cilantro on top for an appealing garnish.