Mixed Vegetables with Coconut Sauce (Aviyal)

Ingredients

• 2 medium boiling potatoes
• peeled and cut into 2- by 1/4-inch sticks (about 2 cups)
• 2 medium carrots
• cut into 2- by 1/4-inch sticks (about 2 cups)
• 1 small fresh green chile
• such as serrano
• Thai
• or jalapeño
• slit lengthwise with stem end intact
• 1/8 teaspoon hot red pepper flakes
• 1/8 teaspoon ground turmeric
• 1 3/4 cups water
• divided
• 1 1/4 teaspoons salt
• 1 medium zucchini
• peeled and cut into 2- by 1/4-inch sticks (about 2 cups)
• 1/2 cup frozen peas
• 1 cup grated dried unsweetened coconut
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper

Instructions

1. 1

   Bring potatoes, carrots, chile, red pepper flakes, turmeric, 1 cup water, and salt to a boil in a 3- to 4-quart heavy pot, then simmer briskly, uncovered, until vegetables are almost tender, about 5 minutes.

2. 2

   Add zucchini and peas and simmer 1 minute more.

3. 3

   Meanwhile, blend coconut, cumin, cayenne, and remaining 3/4 cup water in a blender or food processor to a medium-fine paste.

4. 4

   Add coconut mixture to vegetable mixture along with yogurt.

5. 5

   Simmer, uncovered, stirring occasionally, until vegetables are tender and flavors have blended, 12 to 15 minutes.

6. 6

   If mixture becomes too thick to simmer, add more water.

7. 7

   Serve sprinkled with curry leaves and drizzled with coconut oil, if desired.