INDIA | PAKISTAN
Many people in India have this curry for breakfast with plain rice or a slice of bread. A wonderful start to the day! Traditionally, you would use fresh coconut to make the base for the curry, but it can be difficult to source in the West. You can re-create it by rehydrating dried shredded coconut, which is what I suggest below, or you can buy frozen grated coconut. In either case, let the coconut drain really well before toasting it.
SERVES 2
½ cup dried shredded coconut, soaked for up to 1 hour in ½ cup (125 ml) water until completely rehydrated
4 tablespoons (60 g) ghee or unsalted butter
3 dried red chilies
2 tablespoons coriander seeds
4 whole cloves
10 black peppercorns
One 2-inch (5 cm) cinnamon stick
2 medium onions (7 ounces/200 g total)—1 thinly sliced and 1 finely chopped
½ teaspoon mustard seeds
½ teaspoon cumin seeds
¼ teaspoon ground turmeric
¼ teaspoon asafetida powder (optional)
1 bay leaf
1 blade mace
Sea salt
1 pound (450 g) diced mixed vegetables (carrots, potato, sweet potato, yam, green beans, and peas)
1 teaspoon lime juice, or to taste
White rice, for serving
1. Drain the coconut, then squeeze it in your hands to extract as much of the liquid as possible. Melt 1 tablespoon of the ghee in a medium skillet over medium heat. Add the coconut and sauté for 5 minutes, or until lightly golden. Transfer to a small food processor.
2. In the same skillet, toast the whole red chilies and coriander seeds for a couple of minutes. Add the cloves, peppercorns, and cinnamon and toast for another minute or so. Add to the coconut along with the sliced onion and ½ cup (125 ml) water and process until you have a smooth mixture.
3. Heat the remaining 3 tablespoons ghee in a large heavy pot over medium heat. Add the mustard seeds, cumin seeds, turmeric, and asafetida (if using). Stir for a minute, then add the bay leaf and chopped onion and fry, stirring occasionally, until the onion is golden brown, about 10 minutes. Add the coconut/spice mixture and mace and fry, stirring regularly, for about 10 minutes, until you have a thick sauce.
4. Add 2½ cups (625 ml) water and salt to taste and bring to a boil before adding the vegetables in the order of their cooking time. First cook hard vegetables (such as carrots, potatoes, sweet potatoes, and yams) for 5 minutes, then add softer vegetables (such as green beans and peas). Simmer, uncovered, over low heat, for another 5 to 7 minutes, or until the vegetables are done. Add the lime juice just before taking off the heat. Serve hot with rice.