Unlike the eggplant recipe, this recipe was very specific about amounts and cooking times, and it worked out great: the veggies were all cooked to perfection, tender but not mushy. And the flavors are an extravaganza: the warmth of coconut milk, cinnamon, cardamom, and fennel are balanced out by the brighter flavors of tomato and ginger. Definitely a keeper.
Rasa Kayi (Karnataka Curry)
1 whole green chile, seeded and finely chopped
1 piece fresh ginger (1-inch), chopped
1 tsp fennel seeds, toasted
3 TB vegetable oil
2 whole green chiles; trimmed, halved lengthwise
1 cinnamon stick
contents of 2 cardamom pods
2 bay leaves
3 medium onions; finely chopped
1 tsp turmeric
1 tsp chile powder (I omitted this because I was worried about it being too spicy for my guest; you can always add it to taste later)
2 tsp ground coriander
1 lg carrot; cut into 2in batons
1 sm potato; cut into 2in batons
2 oz cauliflower florets; small
2 oz fine green beans; trimmed
1/3 c coconut milk; more or less
salt and pepper
Instructions1. Put the tomatoes, chopped chile, ginger and fennel seeds into a food processor or blender and process until smooth.
2. Heat the oil in a large pan and fry the halved chiles, cinnamon, cardamom and bay leaves for 2 minutes, stirring occasionally. Add the onions and cook over a low heat for 10 minutes, stirring occasionally, until soft and caramelized. Stir in the turmeric, chile powder and coriander and cook for 2 minutes. Stir in the carrot, potato and 5 tablespoons water, cover and cook over a low heat for 15-20 minutes, stirring occasionally.
3. Add the cauliflower florets, green beans and tomato mixture. Cover and cook over a low heat for a further 10 minutes until all the vegetables are tender and the sauce has thickened.
4. Stir in the coconut milk and cook over a low heat for 1-2 minutes to heat through. Serve immediately. Serves 4.