VEGETABLES IN THICK COCONUT SAUCE
This special dish from Southwest India calls for a large amount of vegetables. Include as many Indian-style ones as you can-pumpkin, potatoes, winter squash, yam, purple eggplant and carrots-but not leafy vegetables. It is usually prepared in large quantities for special occasions and is best left to sit and then served at room temperature.
2 lb (1 kg) mixed vegetables, peeled, washed and cut into thin strips
8-10 medium-length green chilies, sliced in half
Salt to taste
Pinch of ground turmeric
2 stalks fresh curry leaves or equivalent dried ones
1½ cups (375 ml) grated fresh coconut or 1 cup (250 ml) dried coconut, steamed
2 cups (500 g) thick yogurt
2 tablespoons oil
Mix the vegetables and chilies together, adding salt to taste and a little turmeric for color. Add just boiling water to cook the vegetables (about ½ cup/125 ml). Add the curry leaves, cover and steam gently until just cooked.
Process the coconut until it is finely ground and mix with the yogurt. Add this mixture to the saucepan then stir carefully to mix without breaking up the vegetables. Bring everything to a boil and remove the saucepan from the heat.
Spoon 2 tablespoons of oil over the top (coconut oil is traditionally used).