Vegetable Curry, Kath Katha

A bean recipe for every taste:

Chop one of the onions into small pieces, cut the other into narrow slices.

Heat a quarter of the oil in a coated frying pan and stir-fry the grated coconut for 5 minutes. Set aside in a baking dish.

Roast red chilies and coriander seeds in the same frying pan. After 3 min, add cloves, peppercorns and cinnamon stick and roast for 2-3 min, stirring throughout. Stir in the grated coke from the baking dish.

Blend the pan contents together with the sliced onion and water_1 in a hand blender.

Heat the remaining oil in a saucepan. Sauté the asafetida, cumin seeds, mustard seeds and ground turmeric in it. After 1 minute, fold in the cinnamon or possibly lobe leaf and chopped onion and sweat until brown, 20-25 minutes. Mix in the spice paste, add the mace and sweat for 10-12 min. Add water_2, season with salt and stir well.

Add the vegetables in the order of the required cooking time: at the beginning the yam, 10 min. later the carrot, after 5 min. the potatoes and sweet potatoes and after another 5 min. the beans. At the very end, add the peas.

Cook the vegetables without the lid on low heat. Season with lime or lemon juice and bring to the table.

Fish curry from Goa is eaten by the Goanese Hindus as well as by the Christians, this vegetable curry is the most popular.

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