Mixed Vegetables with Coconut and Tamarind

Name: Mixed Vegetables with Coconut and Tamarind
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1" ball tamarind pulp; 1 cup finely grated fresh coconut or finely shredded dried unsweetened coconut; ¼ cups peeled, chopped yellow onion; 1¼ tsp. ground cumin; ½ tsp. turmeric; ¼ 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; ⅓ medium eggplant, trimmed and cut into 2" × 1⁄4" sticks; 1 small zucchini, trimmed and cut into 2" × 1⁄4" sticks; ¼ lb. green beans, trimmed and cut crosswise into thirds; 1 fresh hot green chile (serrano or thai), split lengthwise just up to the stem; 1¼ tsp. salt; 1 medium seedless cucumber, peeled and cut into 2" × 1⁄4" sticks; ½ cups shelled fresh or frozen peas; 20 curry leaves; 1 tbsp. coconut oil

Serves
serves 6-8

Ingredients

1" ball tamarind pulp
1 cup finely grated fresh coconut or finely shredded dried unsweetened coconut
¼ cups peeled, chopped yellow onion
1¼ tsp. ground cumin
½ tsp. turmeric
¼ 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
⅓ medium eggplant, trimmed and cut into 2" × 1⁄4" sticks
1 small zucchini, trimmed and cut into 2" × 1⁄4" sticks
¼ lb. green beans, trimmed and cut crosswise into thirds
1 fresh hot green chile (serrano or thai), split lengthwise just up to the stem
1¼ tsp. salt
1 medium seedless cucumber, peeled and cut into 2" × 1⁄4" sticks
½ cups shelled fresh or frozen peas
20 curry leaves
1 tbsp. coconut oil

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A medium-bodied white with a spicy character. Try a gewurztraminer, but pick one that's not overtly sweet. See SAVEUR's recommended Medium-bodied White Wines (Aviyal) This is a classic Kerala Hindu dish. See In the Kerala Kitchen for information on Indian ingredients.

Ingredients

1" ball tamarind pulp
1 cup finely grated fresh coconut or finely shredded dried unsweetened coconut
¼ cups peeled, chopped yellow onion
1¼ tsp. ground cumin
½ tsp. turmeric
¼ 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
⅓ medium eggplant, trimmed and cut into 2" × 1⁄4" sticks
1 small zucchini, trimmed and cut into 2" × 1⁄4" sticks
¼ lb. green beans, trimmed and cut crosswise into thirds
1 fresh hot green chile (serrano or thai), split lengthwise just up to the stem
1¼ tsp. salt
1 medium seedless cucumber, peeled and cut into 2" × 1⁄4" sticks
½ cups shelled fresh or frozen peas
20 curry leaves
1 tbsp. coconut oil

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Instructions

Step 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.

Step 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.

Step 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.

Step 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.