A flavorful, colorful vegetarian stew that's as beautiful as it is easy to make. Rice on the side makes the dish complete and soaks up all those great flavors.
Recipe information
Yield
Makes 6 main-course servings
Ingredients
Vegetables:
Sauce:
Preparation
For vegetables:
Step 1
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:
Step 2
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, fenugreek, and cayenne; sauté 1 minute. Add vegetable mixture and 1 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.
Step 3
Transfer curry to bowl. Serve over basmati rice or Savory Semolina.
Step 4
*Also known as kari patta; available at Indian markets.
Step 5
**Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.
Step 6
***Available at Indian and Middle Eastern markets.
