This is a guest post for Sapana behl of  Cooking with Sapana. A passionate blogger who can effortless cook any type of cuisine. She has 400 plus recipes to her credit in just one year.
When Sapana asked me for a guest post I was little worried because she has successfully made even chatti pathiri( a typical Kerala dish) which I know most malayalees have not even attempted for the fear of becoming flop. She is a cooking marathon runner who posts two recipes on most days and I feel ashamed to say I find it hard to post two recipes a week :))
So here is a very easy to make aviyal, my favorite one that brings back a lot of fond memories.

ASHGOURD AVIAL

Kerala is known for aviyal, a medley of vegetables with crushed coconut.

The traditional aviyal / avial has a lot of different vegetables which is the only one made for feasts.But it can be made with other combinations for everyday meal with seasonal fruits and veggies.The basic rule remains the same of adding raw curry leaves and raw coconut oil as seasoning if someone accidentally does that it is considered grave mistake :)) The mangoes and jack fruit season is like a celebration at our place and used in most dishes made during that time. Jackfruit seed is often used in this aviyal and I don’t mind diving into the dish and gobbling them…

Please head over to Sapana’s space to read more.