Avial Stew With Banh Pho Noodles

• Gravy
• 1/2 cup Fresh shredded frozen coconut
• 2 tablespoons Cumin seeds
• 1-2 Serrano or thai birds eye chiles (MUST be green)
• 1 cup Plain Kefir
• Avial
• 2 Medium Red Potatoes cut into 2 inch sticks (peeling optional)
• 10-12 French beans, trimmed and snapped in two
• 10-12 sugar snap peas, trimmed
• 1 carrot, cut into 2 inch sticks
• 1/2 teaspoon Turmeric powder
• Salt to taste
• 1 cup Water
• 1 sprig curry leaves, torn into pieces
• chopped cilantro for garnish
• 1 teaspoon coconut oil for finishing
• 1 packet Banh pho noodles

1. Combine the shredded coconut, cumin and green chiles in a small belnder and grind to a smooth paste, adding as much of the kefir as is necessary. Reserve the remaining Kefir.
2. Prepare the Banh Pho noodles as per the instructions on the package. cover and set aside, ensuring that the noodles stay moist and warm.
3. Add the potatoes and the carrots into the water along with the turmeric & salt. Cover and bring to a boil. when they are halfway done (soft on the outside, but still resistant in the center, add the other vegetables and simmer on low for about 5 minutes. Add the Coconut - cumin paste along with the torn curry leaves and bring to a gentle simmer until the gravy loses its green, raw aroma. Add the remaining Kefir if you prefer a more 'liquidish' consistency and finish by drizzling the melted coconut oil just prior to removing the dish from the stove. Garnish with cilantro and serve warm over the noodles.

gravy, coconut, cumin seeds, serrano, red potatoes, beans, sugar, carrot, turmeric, salt, water, curry, cilantro, coconut oil, packet

Taken from food52.com/recipes/22060-avial-stew-with-banh-pho-noodles (may not work)