(Aviyal)

SERVES 6 – 8

This is a classic Kerala Hindu dish. See In the Kerala Kitchen for information on Indian ingredients.

1" ball tamarind pulp
1 cup finely grated fresh coconut or finely
   shredded dried unsweetened coconut
1⁄4 cup peeled, chopped yellow onion
1 1⁄4 tsp. ground cumin
1⁄2 tsp. turmeric
1⁄4 tsp. cayenne
1 medium potato, peeled and cut into 2" × 1⁄4" sticks
2 small carrots, peeled, trimmed, and cut into
   2" × 1⁄4" sticks
1⁄3 medium eggplant, trimmed and cut into
   2" × 1⁄4" sticks
1 small zucchini, trimmed and cut into
   2" × 1⁄4" sticks
1⁄4 lb. green beans, trimmed and cut crosswise
   into thirds
1 fresh hot green chile (serrano or thai), split
   lengthwise just up to the stem
1 1⁄4 tsp. salt
1 medium seedless cucumber, peeled and cut into
   2" × 1⁄4" sticks
1⁄2 cup shelled fresh or frozen peas
20 curry leaves
1 tbsp. coconut oil

1. Put tamarind in a small bowl, add 1⁄2 cup warm water, and use your fingers to help dissolve some of it. Set aside for 5 minutes, then use your fingers to dissolve more of the softened tamarind. Strain through a fine sieve into a small bowl, pressing on any remaining tamarind. Set tamarind juice aside, discarding solids.

2. Grind coconut, onions, cumin, 1⁄4 tsp. of the turmeric, 1⁄8 tsp. of the cayenne, and about 1⁄2 cup water into a moist paste in the jar of an electric blender, then set aside.

3. Put potatoes, carrots, eggplant, zucchini, green beans, chile, salt, remaining 1⁄4 tsp. turmeric, remaining 1⁄8 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, about 5 minutes. Add cucumbers, peas, and reserved tamarind juice, and cook for 1 minute more.

4. Add reserved coconut paste to vegetables, reduce heat to medium-low, and simmer until sauce is thick, about 10 minutes. (Thin sauce with water if it becomes too thick to simmer.) Add curry leaves and coconut oil, and simmer for 1 minute longer.