Six Vegetable Curry

Ingredients

1 large all purpose potato, peeled and cut into 3/4-i 1 large sweet potato, peeled and cut into 3/4-i 2 medium turnips, peeled and cut into 3/4-i 2 large zucchini, sliced crosswise into 1-i 1/2 large eggplant, cut into 3/4-inch cubes, 12 each stringbeans, cut into 2-inch lengths 3 tbsp safflower or canola oil 2 large onions, finely chopped 1 tsp cumin seeds 1/2 cup chickpea flour, (besan) 1 tsp fenugreek, ground 6 fresh green chiles, such as new mexico, finel 2 tbsp fresh ginger, minced 1 tbsp coriander, ground 1 tsp tumeric, ground 1 tsp dark brown sugar 1 tsp salt 4 medium tomatoes, peeled and coarsely chopp 4 bay leaves 1 tbsp tamarind concentrate, dissolved in 3 tb hot wat 1 tbsp molasses, dissolved in 3 tb lemon j 1/4 cup fresh coriander, chopped, (cilantro)

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Preparation
 
Place the potato, sweet potato, turnips, zucchini, eggplant and string
beans in a large bowl of ice water. Heat the oil in a large enameled
cast-iron casserole. Add the onions and cumin seeds and cook over
moderately low heat, stirring until the onions soften, 7 to 8
minutes. Stir in the chickpea flour and fenugreek and cook, stirring
until the chickpea flour becomes a paste and browns slightly, 2 to 3
minutes more. Pour in 2 cups of warm water and bring to a boil, over
moderately high heat. Cook, stirring, until the gravy begins to
thicken, about 1 minute. Add 2 more cups of water and bring to a
boil. Reduce the heat to low and cook until the gravy reduces and
thickens slightly, about 10 minutes. Stir in the chiles, ginger,
ground coriander, tumeric, brown sugar, and salt and cook for 5
minutes longer, stirring gently. Drain the vegetables and add them to
the gravy. Stir in the tomatoes and bay leaves, cover and cook until
the vegetables are tender but not mushy, about 20 to 30 minutes. (If
making this dish ahead, under cook the vegetables slightly.
Refrigerated the dish for up to 2 days. When re-heating the mixture,
add 1/2 cup of water and bring to a simmer over moderate heat before
proceeding.) Stir in the tamarind mixture and the fresh coriander and
cook, uncovered for 5 minutes. Discard the bay leaves and serve.

NOTE:

Serve with cooling fresh Pineapple for those that do not like the
heat.

Posted by: Rich Harper From: Food And Wine April 1994

 

 
Servings: 4

 

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