Mixed Vegetables in Coconut Sauce
from: best ever CURRY cookbook by Mridula Baljekar (ISBN: 1-84309-475-4)
Serves 4 (we each ate 2 servings and had 1 leftover. I think this could serve 6 as an appetizer or side dish)
"A vegetable dish is an essential part of an Indian meal, even for a simple occasion, where one or two vegetable dishes may be served with a lentil dahl, a raita, and bread or boiled rice. There are many ways to make a vegetable curry, but this recipe in which the vegetables are simmered in coconut milk, is typical of South India."
8 oz potatoes, cut into 2 inch cubes (I used 3 medium-sized red potatoes)
4 oz / 3/4 cup French (green) beans
5 oz carrots (I used about 2 handfuls of baby carrots), scraped and cut into 2 inch cubes
2 1/4 cups hot water
1 small eggplant, about 8 oz quartered lengthwise (I recommend peeling the eggplant)
3 oz coconut milk powder (I used about 1 cup)
1 tsp salt
2 tbsp vegetable oil
6-8 or 8-10 dried curry leaves
1-2 dried red chillies, chopped into small pieces (I used one and de-seeded it as well)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1. Put the potatoes, beans and carrots in a large pan and add 1 1/4 cups of the hot water and bring to the boil. Reduce the heat a little, cover the pan and cook for 5 minutes.
2. Cut the eggplant quarters into 2 inch pieces. Rinse. Add to the pan.
3. Blend the coconut milk powder with the remaining hot water and add to the vegetables, with the salt. Bring to a slow simmer, cover and cook for 6-7 minutes.
4. In a small pan heat the oil over a medium heat and add the curry leaves and the chillies. Immediately follow with the cumin, coriander and turmeric. Stir-fry the spices for 15-20 seconds and pour the entire contents of the pan over the vetables. Stir to distribute the spices evenly and remove from the heat. Serve with any Indian bread.