Mixed Vegetables of Kerala

Time

Prep 35 min · Cook 25 min · 60 min total

Difficulty

medium

1. 1

   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).

   5 min
2. 2

   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.

3. 3

   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.

   5 min
4. 4

   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.

5. 5

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

6. 6

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

   2 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.