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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A flavorful, colorful vegetarian stew that's as beautiful as it is easy to make. Rice on the side makes the dish complete and soaks up all those great flavors. Ingredients:
5 tablespoons clarified butter , divided |
12 pearl onions, blanched 1 minute,peeled |
10 fresh okra pods |
6 indian eggplants (each about 3 inches long) or 4 asian eggplants, trimmed, each quartered lengthwise |
2 large carrots (about 10 ounces), peeled, cut on diagonal into 1/4-inch-thick ovals |
1 1/2 pounds tomatoes, cored, cubed |
5 tablespoons clarified butter |
1 pound white onions, chopped |
1 tablespoon minced peeled fresh ginger |
1 large garlic clove, chopped |
2 1/2 teaspoons chopped fresh or frozen curry leaves* (about 16 leaves) |
1 1/2 teaspoons black mustard seeds |
1 teaspoon turmeric |
1/2 teaspoon fenugreek seeds |
1/2 teaspoon cayenne pepper |
1 1/2 to 2 teaspoons coarse kosher salt |
3 1/2 cups canned unsweetened coconut milk (preferably organic) |
1/4 cup fresh lime juice |
basmati rice or savory semolina |
Directions:
1. For vegetables: Heat 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 2 minutes. Reduce heat to low and sauté 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; sauté until crisp-tender, about 3 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. Sauté 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. Sauté until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend; add to vegetable mixture in bowl. Reserve skillet for sauce.
2. For sauce: Heat butter in reserved skillet over medium-high heat. Add chopped onions and sauté until golden, about 14 minutes. Reduce heat to medium. Add ginger and garlic; sauté 1 minute. Add curry leaves, mustard seeds, turmeric, fenugreek, and cayenne; sauté 1 minute. Add vegetable mixture and 1 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.
3. Transfer curry to bowl. Serve over basmati rice or Savory Semolina.
4. *Also known as kari patta; available at Indian markets.
5. **Sold at specialty foods stores, Indian and Asian markets, and . If unavailable, substitute brown mustard seeds.
6. ***Available at Indian and Middle Eastern markets.
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