Puducherry Mustard Veg Curry

Mustard-Flavoured Vegetables

SERVES 4–5

French culture has deeply influenced the people of Pondicherry, now renamed Puducherry. Be it architecture, town planning, street names or food, there is an unmistakable trace of France, which makes it so singular. Mustard vegetable curry is proof of this wonderful blending.

INGREDIENTS

Fenugreek seed paste (for 2 tbsp)

2 tbsp fenugreek seeds

Mustard paste (for 4 tbsp)

4 tbsp yellow mustard seeds

¼ tsp salt

Curry

1 (large) potato

1½ cups cauliflower florets

1 tbsp sesame oil

3 cloves garlic, crushed

½ tsp cumin seeds

1 (medium) onion, finely chopped

2 (medium) tomatoes, finely chopped

1 tsp salt or to taste

1 tsp red chilli powder

½ tsp paprika flakes

1 (medium) carrot, diced

½ cup fresh green peas, shelled

2½ cups coconut milk (p. 16)

2 tbsp mustard paste (commercial or home-made)

1 tsp fenugreek seed paste

1 tbsp coconut cream (p. 44)

1 tbsp brown vinegar

METHOD

Fenugreek seed paste Soak fenugreek seeds in ½ cup of water overnight or for at least 5 hours. When seeds swell up and are soft enough to split when pressed between your thumb and finger, drain away the excess water. Using a grinder or food processor, grind the seeds to make a smooth paste.

Mustard paste Soak mustard seeds in warm water for 30 minutes. Drain and grind to a smooth paste with salt.

Curry Wash potato, peel and dice. Blanch potato and cauliflower florets in boiling salted water for 1 minute each. Drain and set aside. Put oil in a pan over medium heat. Add garlic and cumin seeds and sauté till garlic softens. Add onion and sauté till it turns translucent. Stir in tomatoes, salt, chilli powder and paprika and cook till tomatoes are mushy. Mix in potato, cauliflower, carrot, green peas and coconut milk. Cover and cook till vegetables are tender. Stir in 2 tbsp mustard paste, 1 tsp fenugreek seed paste and coconut cream with about ½ cup of water. Bring the curry to a boil. Mix in vinegar and immediately remove from heat. Serve hot.