Mixed Vegetables of Kerala

Name: Mixed Vegetables of Kerala
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 6 serving(s)
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

Submitted by love4culinary

"This is a fabulous Kerala Hindu vegetable dish."

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Ready In:: 1hr
Ingredients:: 17
Serves:: 6

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

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.

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RECIPE SUBMITTED BY

love4culinary

United States

Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D I still eat a small amount of dairy, but not very much. I have been missing around here for a while, and hope to poke my head in a bit more often from now on... I hope you enjoy my recipes...

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