Around two years ago, one of my friends gave me a tiny seedling which eventually grew into a type of green brinjal that are only found in South Asian countries. I love the way this plant protect its produce by hiding them under dense leaves, and the super sharp thorns are well equipped to fight away any intruders. Impressive!
There are two reasons for posting this aviyal recipe this week. First, brinjals, even the green ones, may not be appealing to everyone. So I just wanted to hide them with other veggies, and aviyal is the perfect way to do it.
Second, it’s Meat free Week. Over the past few days, I managed to dish out a few vegetarian meals for my family. On Monday, I made Mushroom pulao and served it with raita. Then on Tuesday, I rolled out some chapathis to go with my all time favorite Dal palak (Lentil and spinach curry). And yesterday, we had a hearty vegetarian feast with a simple dal curry, aviyal, stirfried adjuki beans (dried red beans), beans and carrot stir fry, yogurt, pappadam, and raw mango pickle.
More Kerala Veg Recipes:
- Sambar | Lentil and Mixed Veggies Curry
- Varutharacha Sambar | Fried Coconut Sambar
- Kerala Vegetable Stew
- Olan | Ash Gourd in Coconut Milk
- Puli Inji | Sweet and Sour Ginger Pickle
- Kalan | Raw bananas & Yam in Tangy Yogurt Sauce
- Yogurt and Coconut Curry (Pulissery)