Prep 35 mins
Cook 25 mins
This is a fabulous Kerala Hindu vegetable dish.
- tamarind pulp, approximately 1 inch round in size
- 1 cup fresh coconut, finely grated
- 1⁄4 cup yellow onion, chopped
- 3⁄4 teaspoon turmeric
- 1 1⁄4 teaspoons ground cumin
- 1⁄2 teaspoon cayenne pepper
- 1 medium potato, peeled and cut into 2 inch x 1/4 inch sticks
- 2 small carrots, peeled, trimmed, and cut into 2 inch x 1/4 inch sticks
- 1 medium eggplant, trimmed and cut into 2 inch x 1/4 inch sticks
- 1 small zucchini, trimmed and cut into 2 '' x 1/4 '' sticks
- 1⁄4 lb green beans, fresh, trimmed and cut crosswise into thirds
- 1 fresh hot green chili pepper, split lengthwise just up to the stem (serrano or thai)
- 1 1⁄4 teaspoons salt
- 1 medium seedless cucumber, peeled and cut into 2 '' x 1/4 '' sticks
- 1⁄2 cup peas, fresh or frozen
- 20 curry leaves
- 1 tablespoon coconut oil
- Take of warm water, and use your fingers to assist in dissolving the tamarind.
- Set this aside for approximately 5 minutes, and then use your fingers to dissolve more of the softened tamarind. Strain tamarind through a fine sieve into a bowl, pressing on the remaining tamarind to press juice through (as much as you can).
- Once you have pressed the juice through as much as you can, discard the solids.
- In your blender or food processor, grind coconut, onions, cumin, 1/2 tsp of the turmeric, 1/4 tsp of the cayenne, and about 1/2 cup water, and process/grind/blend into a moist paste and then set aside.
- Take potatoes, carrots, eggplant, zucchini, green beans, chile, salt, remaining 1/4 tsp turmeric, remaining 1/4 tsp cayenne, and 1 1/4 cups water in a medium pot. Bring to a boil over medium-high heat, and cook until vegetables begin to soften, approx 5 minutes.
- Add cucumbers, peas, and reserved tamarind juice, and cook for 1 minute more.
- Then add your coconut paste from your blender to vegetables, reduce heat to medium-low, and allow to simmer until sauce is thick, approx 10 minutes.
- If in the meantime (while simmering) the sauce becomes too thick to simmer, thin with a bit of water.
- Add curry leaves and coconut oil, and simmer for 2 minute longer.