Approximate cooking time: 25 minutes
Serves 4
Ingredients:
- 10 tablespoons Butter, divided (see recipe)
- 12 pearl onions, blanched 1 minute, peeled
- 10 fresh okra pods
- 6 Indian eggplants (each about 3 inches long) or 4 Asian eggplants, trimmed, each quartered lengthwise
- 2 large carrots (about 10 ounces), peeled, cut on diagonal into 1/4-inch-thick ovals 1 1/2 pounds tomatoes, cored, cubed
- 1 pound white onions, chopped
- 1 tablespoon minced peeled fresh ginger
- 1 large garlic clove, chopped
- 2 1/2 teaspoons chopped fresh or frozen curry leaves* (about 16 leaves)
- 1 1/2 teaspoons black mustard seeds**
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 1/2 to 2 teaspoons coarse salt
- 3 1/2 cups canned unsweetened coconut milk (preferably organic)
- 1/4 cup fresh lime juice
- rice
Directions:
For Veggies:
- Heat 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 2 minutes. Reduce heat to low and sauté until onions are just tender, about 8 minutes.Transfer onions to bowl.
- Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra; sauté until crisp-tender, about 3 minutes. Add okra to bowl with onions.
- Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt and pepper. Sauté eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions.
- Melt remaining 2 tablespoons butter in same skillet. Add carrots. Sauté until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend; add to vegetable mixture in bowl. Reserve skillet for sauce.
For Sauce:
- Heat butter in reserved skillet over medium-high heat. Add chopped onions and sauté until golden, about 14 minutes. Reduce heat to medium. Add ginger and garlic; sauté 1 minute. Add curry leaves, mustard seeds, turmeric, and cayenne; sauté 1 minute.
- Add vegetable mixture and 1 1/2 teaspoons salt. Add coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes. Mix in lime juice. Season to taste with salt and pepper. Serve over rice.
This recipe inspired in part or in whole from here.
Photo Credit: Fine Cooking