Indian Vegetable Curry

Perhaps your new favorite bean dish:

Soak tamarind pulp in hot water for 15 minutes and brush through a sieve with the water. Cut the vegetables into even pieces.

Heat the oil, first fry the fenugreek seeds, then the cumin seeds. Add ginger, chopped chillies and curry leaves. Then fry asafetida and chickpea flour. Add turmeric and then gradually pour in vegetable soup so that the whole is just covered. Add coconut milk and simmer on low heat for 10 minutes.

Then add the potatoes and the yam and cook for 10 minutes, followed by the carrot, melanzani and cauliflower. After another 5 mins add the zucchini, beans and perhaps okra. Cook for another 10 min and then add mint, salt, tamarind and sugar and season heartily.

Serve with long grain rice or pita bread.

ml

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