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Coconut-Vegetable Curry

5 tablespoons clarified butter
12 white pearl onions, blanched 1 minute
10 fresh okra pods
6 indian eggplants (each about 3 inches long) or 4 Japanese eggplants, trimmed, each quartered lengthwise
2 carrots, peeled, cut on diagonal into 1/4 inch-thick ovals (about 10 ounces)
1 12 lbs tomatoes, cored and cubed
5 tablespoons clarified butter
1 lb white onion, chopped
1 tablespoon minced peeled fresh ginger
1 large garlic clove, chopped
2 12 teaspoons chopped curry leaves (fresh or frozen, about 16 leaves)
1 12 teaspoons black mustard seeds
1 teaspoon turmeric
12 teaspoon fenugreek seeds
12 teaspoon cayenne pepper
1 12-2 teaspoons coarse kosher salt
3 12 cups unsweetened coconut milk
14 cup fresh lime juice
4 cups water
2 teaspoons coarse kosher salt
1 12 cups semolina flour (pasta flour) or 1 12 cups farina (suji or sooji, such as Rani or Ajika brands, about 9 ounces)
13 cup clarified butter
2 small garlic cloves, minced
2 teaspoons minced peeled fresh ginger
2 teaspoons finely chopped curry leaves (fresh or frozen, about 12 leaves)
1 small serrano chili, minced
1 teaspoon black mustard seeds
12 teaspoon cumin seed
12 cherry tomatoes, halved
1 cup green peas (fresh or frozen)
12 cup chopped cashews


FOR VEGETABLES:. Heat 1 tablespoon butter in large nonstick skillet over medium high heat. Add onions; saute until golden, about 2 minutes. Reduce heat to low and saute until onions are just tender, about 8 minutes. Transfer onions to bowl. Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra; saute until crisp-tender, about 5 minutes. Add okra to bowl with onions. Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt and pepper. Saute eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions. Melt remaining 2 tablespoons butter in same skillet. Add carrots. Saute until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend. Add to vegetable mixture in bowl. Reserve skillet for sauce. FOR SAUCE:. Heat butter in reserved skillet over medium-high heat. Add chopped onions and saute until golden, about 14 minutes. Reduce heat to medium. Add ginger and garlic; saute 1 minute. Add curry leaves, mustard seeds, turmeric, fenugreek and cayenne; saute 1 minute. Add vegetable mixture and 1 1/2 teaspoons salt. Add coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes. Mix in lime juice. Season to taste with salt and pepper. Transfer curry to bowl. Serve over basmati rice or Savory Semolina. Notes: Curry leaves are also known as kari patta. Curry leaves, black mustard seeds and fenugreek seeds are available at Indian markets. FOR SAVORY SEMOLINA (OPTIONAL):. Bring 4 cups water to boil in heavy large saucepan over medium-high heat. Add Salt. Gradually whisk in semolina. Boil until thick, whisking often, about 5 minutes. Remove from heat. Heat butter in heavy medium skillet over medium-high heat. Add garlic, ginger, curry leaves, chile, mustard seeds, and cumin seeds. Saute until aromatic, about 1 minute. Add tomatoes, peas and cashews. Saute mixture until cashews begin to color, about 2 minutes. Stir mixture into semolina. Season with salt and pepper. Rewarm, if necessary.

Source: www.food.com