Indian Stir Fried Vegetables In Coconut Masala
hot and spicy, indian, vegetarian
Masala:
2 cups chopped fresh coconut
1 1/2 cups water
2 tablespoons peanut oil
2 tablespoons butter
2 tablespoons grated fresh ginger
6 cloves garlic; minced
1 medium onion; chopped
1 tablespoon crushed dried hot chilies
1/2 tablespoon ground coriander
1 teaspoon dry mustard
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon fennel seeds
1/2 tablespoon sugar
1/4 cup water
salt and crushed dried hot chilies; to taste
2 tablespoons peanut oil
2 tablespoons water
1 large carrot
cut into 1/4" diagonal slices and b
1 small yellow summer squash
cut into 1/4" slices
2 small slim dried red chilies
1 red bell pepper
seeded and cut into thin rings
2 small fresh hot chilies
seeded and cut into thin rings
1 small yellow summer squash
cut into 1/4" slices
6 green onions and 3 tops
cut into 2-inch lengths
3 tablespoons minced fresh cilantro
Put the coconut and 1 1/2 cups of water in the blender and whir until a puree is formed. Set aside. Melt the oil and butter together in a heavy saucepan or skillet over moderate heat. Add the ginger, garlic, and onion and saute until the onion is translucent. Adjust heat to prevent browning. Add all the remaining masala ingredients except the water, salt, and crushed chilies and stir to incorporate with the oil and onions. Cook for about 1 minute. Add the water and, stirring constantly, cook over low heat for about 5 minutes. Add the coconut puree, stir well, and cook for another 2 to 3 minutes, stirring to prevent scorching. It if appears too dry, add water 1 tablespoonful at a time until a very thick sauce results. Taste and add salt and more chilies to taste. To cook the vegetables, heat the oil and water in a large wok or skillet over high heat. Add the vegetables one at a time in order given and stir fry each for abut 40 to 60 seconds before adding the next one. Add the cilantro and toss. Spoon in the masala, toss gently, and taste again for seasoning. Stir gently over high heat, for about 1 minute.
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Serving Ideas : Spoon into a bowl and serve hot.
NOTES : Yield: 6 servings. Nutr. Assoc. : 0 3351 0 0 0 26076 0 0 2607 0 0 0 0 0 0 0 0 0 0 0 0 0 5108 0 2607 0 0 2607 0 5108 0 679 0 0
Contributor: © 1995 Cole Group, Inc.
Yield: 6 servings
Preparation Time: 0:00