1. FOR VEGETABLES: 2. Heat 1 tablespoon butter in large nonstick skillet over medium high heat. Add onions; saute until golden, about 2 minutes. Reduce heat to low and saute until onions are just tender, about 8 minutes. Transfer onions to bowl. 3. Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra; saute until crisp-tender, about 5 minutes. Add okra to bowl with onions. 4. Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt and pepper. Saute eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions. 5. Melt remaining 2 tablespoons butter in same skillet. Add carrots. Saute until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend. Add to vegetable mixture in bowl. Reserve skillet for sauce. 6. FOR SAUCE: 7. Heat butter in reserved skillet over medium-high heat. Add chopped onions and saute until golden, about 14 minutes. Reduce heat to medium. 8. Add ginger and garlic; saute 1 minute. 9. Add curry leaves, mustard seeds, turmeric, fenugreek and cayenne; saute 1 minute. 10. 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. 11. Mix in lime juice. Season to taste with salt and pepper. 12. Transfer curry to bowl. Serve over basmati rice or Savory Semolina. 13. Notes: Curry leaves are also known as kari patta. Curry leaves, black mustard seeds and fenugreek seeds are available at Indian markets. 14. FOR SAVORY SEMOLINA (OPTIONAL): 15. Bring 4 cups water to boil in heavy large saucepan over medium-high heat. Add Salt. Gradually whisk in semolina. Boil until thick, whisking often, about 5 minutes. Remove from heat. 16. Heat butter in heavy medium skillet over medium-high heat. Add garlic, ginger, curry leaves, chile, mustard seeds, and cumin seeds. Saute until aromatic, about 1 minute. 17. Add tomatoes, peas and cashews. Saute mixture until cashews begin to color, about 2 minutes. Stir mixture into semolina. Season with salt and pepper. Rewarm, if necessary. ---------------------------------------------------------------------------
Nutrition
Ingredients
