Avial Terrine

• 4-5 Large Idaho potatoes
• 4 medium carrots
• 2 tablespoons freshly shredded coconut (from the frozen section of any Indian grocery)
• 1 can coconut milk
• 1-2 serrano chiles finely chopped
• 2 tablespoons Cumin
• Salt to taste (~ 1.5 teaspoon)
• 1/2 cup greek yogurt
• 1 teaspoon rice flour

1. Combine the yogurt, cumin, green chile, flour , coconut and the coconut milk & blend thoroughly in a blender until there is no trace of the shredded coconut, serrano & cumin. (i.e blended thoroughly in). Add the salt as to your taste and transfer to a large mixing bowl
2. Peel the potatoes and carrots and discard the peels. Using the peeler make ribbons out of the vegetables. Immerse the ribbons into the coconut cumin mix.
3. Line a standard loaf tin with parchment paper. Using clean hands, line the tin with the potato ribbons alternating with the orange carrot ribbons. Continue layering till the rim of the tin.
4. Cover with foil (perforated to allow steam to escape) and bake in a preheated 350 F oven for about an hour until a knife easily slips through the vegetables. (Place a plate underneath, the coconut mix tends to ooze out & drip). Remove from oven and allow to cool.
5. Place an identical empty loaf tin over the dish & weigh down with heavy cans. (a brick covered with aluminum foil does the trick as well). Place in the refrigerator overnight, allowing the layered vegetables to compress down into a brick.
6. When ready to serve, tip over onto a cutting board, remove the parchment paper and carefully slice into 1/2 in. thick slices.rnPan fry the slices using coconut oil or any other oil of your choice (2 minutes / side)rnServe as a side to Rice & plain dal.

potatoes, carrots, coconut, coconut milk, serrano chiles, cumin, salt, greek yogurt, rice flour

Taken from food52.com/recipes/17927-avial-terrine (may not work)