Avial (coconut curry from Kerala)

Ingredients:

Sweet potato � 1 cup, diced
Turmeric - 1 tsp 
Ground red pepper - 2 tsp 
Salt - to taste 
Coconut oil, if you have it
Cumin seeds - 1 tsp 
Small onions � 4, diced
Green chilies - 4 
Ash gourd (or cucumber) diced � 2, cups diced
White brinjal ( or eggplant) � 3, diced
Carrot - 1 cup, diced 
Snake gourd (optional) - 1 cup, diced 
Drum stick - 2, cut to 2 inch pieces
      by these frozen in an Indian grocery.  The traditional way to eat them is to chew on them and then spit out the fibrous leftovers.  If that doesn�t sound good to you, you can pick them out before serving.  But they add a lot of flavor so it�d be a shame to leave them out.
unripe banana - 1 diced
green beans - 1/2 cup (dice if needed)
unripe (green) mango - 1/2 cup diced
Fresh coconut (not the sugar-added dried coconut) � 1 cup grated
1 can low fat coconut milk
 Curry leaves (NOT CURRY POWDER) - 2 sprigs 
    You can buy these fresh and store them in the freezer, they last forever.


Boil the sweet potato until almost tender.  Cook the turmeric, ground red pepper, salt and 1 tbsp coconut oil (if you have it, veg. oil if you don�t) in a large skillet until fragrant.  Grind the cumin seeds, small onions, green chilies, raw mango and coconut with a little turmeric in a food processor until it makes a coarse paste.  Add the remaining vegetables and the coconut milk to the skillet and cook over medium.  When the vegetables are cooked, mix with a spoon and check the consistency. If there is too much liquid, cook uncovered on high until the mix comes to a custard-like consistency. Add the sweet potato.  Lower the heat and add the ground paste and mix well. Let it cook for 2 minutes. Now add the curry leaves and mix well. Switch off the heat and keep covered on the hot stove. The curry has to sit for at least half an hour before freezing or eating.

I have absolutely no idea how this will hold up to freezing, I�ll let you know.