Mixed vegetables in Coconut with Cashews

(Southern Indian Dish)

 

Serves 6

2 medium potatoes

2 tablespoons vegetable oil

2 red chilies whole

1 tsp cumin seeds

8-10 cloves garlic, minced

1 teaspoon black mustard seeds

8-10 curry leaves, fresh or dried

1 teaspoon turmeric powder

2 tablespoons tamarind pulp

Salt to taste

12-15 French beans, trim both ends with a paring knife and cut into 1-inch

1/2 cup frozen green peas, thawed

1/4 flower cauliflower (cut into small florets)

 2 medium carrot, peeled and cut into 2-inch lengths, halved lengthwise if thick

2 cups canned unsweetened coconut milk

 

Peel the potatoes and cut into 1-inch cubes and let them rest, fully covered in cold water.

In a 4-quart pot heat the oil on medium heat. Add the chilies, cumin, garlic, and fry stirring continuously until mustard seeds begin to sizzle and the infused oil becomes very fragrant, about 2 minutes.

Add the potatoes, salt, turmeric and tamarind and cook until the potatoes are well coated, about 2 minutes.

Add the vegetables and coconut milk and bring it to a boil. Stir in the cashews and cover and simmer until the potatoes are cooked. Serve hot garnished with fresh cilantro.