This is a vegetarian Hindu Goan curry, since in Goa Hindus alone make a vegetable curry without any meat or fish. The recipe is taken from "50 Great Curries of India" by Camellia Panjabi.
Ingredients:
2 onions, finely chopped
1 cup grated coconut
450 g mixed vegetables of your choice (mine was potato, carrots, beans, peas, broccoli)
1 tsp lime or lemon juice
salt and pepper to taste
Spices:
6 dried red chillies
2 tsp coriander seeds
4 cloves
10 peppercorns
5 cm cinnamon stick
1 tsp mustard seeds
1 tsp cumin seeds
1/3 tsp asafoetida
1/2 tsp turmeric powder
1 bay leaf (or cinnamon leaf)
Method:
Put 1 tablespoon of the oil into a non-stick frying pan, add the grated coconut and saute for 5 minutes, or until golden brown. Remove and set aside.
Heat more oil in the pan, put the red chillies and coriander seeds, after 1 minute add the cloves, peppercorns and cinnamon stick and stir for 2-3 minutes. Remove and add to the coconut in the bowl (you can keep the cinnamon stick though, and add it later on the the curry).
In a blender, puree the coconut, roasted spices and 1/2 of the onion, adding 100 ml of water.
Heat oil in a deep frying pan, add the mustard seeds, cumin seeds, asafoetida and turmeric powder.
Add the spice mix, and fry for 10-12 minutes. Pour 500 ml water, add salt to taste and mix well.
Now add all the vegetables, except the peas. Add them when the vegetables will be almost cooked.
Cook, uncovered, over a low heat until the vegetables are tender. Remove from the heat, add the lime or lemon juice.
Serve and enjoy. Bon Appetit!
