Mixed Vegetables of Kerala

Ingredients

• 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

Directions

1. 1

   Take of warm water, and use your fingers to assist in dissolving the tamarind.

2. 2

   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).

3. 3

   Once you have pressed the juice through as much as you can, discard the solids.

4. 4

   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.

5. 5

   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.

6. 6

   Add cucumbers, peas, and reserved tamarind juice, and cook for 1 minute more.

7. 7

   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.

8. 8

   If in the meantime (while simmering) the sauce becomes too thick to simmer, thin with a bit of water.

9. 9

   Add curry leaves and coconut oil, and simmer for 2 minute longer.