Aye Baburao! Avial Fry: A Crunchy Twist to a Classic!

Namaste Dosto! Kem cho? Kai zhala? Chef Curry Do’pyaza here, back in your kitchens and hearts! Today, we’re taking a delicious detour from the usual curries and diving headfirst into a crispy, crunchy, and utterly delightful dish: Avial Fry! Yes, you heard right – we’re frying up Avial!

For my Malayali friends, enthundu vishesham? (What’s up?). You know Avial is practically sacred in Kerala! It’s a star during Onam Sadhya, Vishu, and even weddings. But even if you’re not from Kerala, trust me, this Avial Fry is something special you’ll want to add to your recipe book.

A Little History Lesson (Don’t worry, it’s tasty!)

Legend has it that Avial was born out of necessity. During the time of the Mahabharata, when Bhima was working as a cook in disguise, he had to create a dish with whatever vegetables were available. And so, Avial was born! We are giving it a modern twist!

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 20 minutes

What You’ll Need (The Ingredients):

Mixed Vegetables:
- 1 cup Kathal (Jackfruit), cut into small cubes
- 1 cup Murungakkai (Drumstick), cut into 2-inch pieces
- 1/2 cup Kaya (Raw Banana), peeled and cubed
- 1/2 cup Vendakkai (Okra/Lady’s Finger), cut into 1-inch pieces
- 1/2 cup Carrot, diced
- 1/2 cup Beans, chopped
- 1/4 cup Kumbalanga (Ash Gourd), cubed
- 1/4 cup Padavalanga (Snake Gourd), cubed
For the Marination:
- 2 tablespoons Besan (Gram Flour)
- 1 tablespoon Chawal ka Atta (Rice Flour)
- 1 teaspoon Adrak-Lahsun Paste (Ginger-Garlic Paste)
- 1/2 teaspoon Lal Mirch Powder (Red Chili Powder) – adjust to your spice level!
- 1/4 teaspoon Haldi Powder (Turmeric Powder)
- Salt to taste
- 2 tablespoons Lemon Juice
For Tempering:
- 2 tablespoons Tel (Cooking Oil) – Coconut oil works best for that authentic flavor!
- 1 teaspoon Rai (Mustard Seeds)
- 1/2 teaspoon Jeera (Cumin Seeds)
- 2 Sukhi Lal Mirch (Dry Red Chilies), broken into pieces
- 1 sprig Curry Patta (Curry Leaves)
Garnishing:
- Fresh Hara Dhaniya (Cilantro), chopped

Step-by-Step Instructions (The Fun Part!):

Pre-cook the Veggies: In a large pot, add all the mixed vegetables with just enough water to cover them. Add a pinch of salt and cook until they are tender-crisp. Don’t overcook them, we want them to hold their shape! Drain the water completely and let the veggies cool slightly.
Marinate the Magic: In a large bowl, gently mix the pre-cooked vegetables with besan, rice flour, ginger-garlic paste, red chili powder, turmeric powder, salt, and lemon juice. Make sure all the veggies are nicely coated.
Fry it Up! Heat oil in a kadhai or deep frying pan over medium heat. Once the oil is hot, carefully add the marinated vegetables in batches. Fry until they turn golden brown and crispy. This usually takes about 5-7 minutes per batch.
Tempering Time! In a separate small pan, heat oil for tempering. Add mustard seeds. Once they splutter, add cumin seeds, dry red chilies, and curry leaves. Let them sizzle for a few seconds.
Pour and Toss: Pour the tempering over the fried vegetables and gently toss to coat everything evenly.
Garnish and Serve: Garnish with fresh cilantro and serve hot!

Chef’s Tips for the Best Avial Fry:

Don’t overcrowd the pan while frying. Fry in batches to ensure even cooking and crispiness.
Adjust the amount of red chili powder according to your spice preference.
For a richer flavor, you can add a tablespoon of coconut paste to the marination.
Make sure the vegetables are completely dry after pre-cooking, otherwise the marination won’t stick properly.

Different Ways to Cook (For Every Kitchen!):

Gas Stove: The classic way! Follow the instructions above.
Induction Stove: Works perfectly! Adjust the heat settings as needed.
Air Fryer: Preheat your air fryer to 375°F (190°C). Arrange the marinated vegetables in a single layer in the air fryer basket. Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.
Oven: Preheat your oven to 400°F (200°C). Spread the marinated vegetables on a baking sheet lined with parchment paper. Drizzle with a little oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Nutritional Information (Approximate per serving):