Recipe - Six-Vegetable Curry

1 lg All Purpose Potato; Peeled
And Cut Into 3/4Inch Cubes
1 lg Sweet Potato; Peeled And Cut
Into 3/4Inch Cubes
2 md Turnips; Peeled And Cut Into
3/4Inch Cubes
2 lg Zucchini; Sliced Crosswise
Into 1Inch Thick Slices
One half lg Eggplant; Cut Into 3/4Inch
Cubes, About 12 Ounces
12 Stringbeans; Cut Into 2Inch
Lengths
3 tablespoon Safflower Or Canola Oil
2 lg Onions; Finely Chopped
1 teaspoon Cumin Seeds
One half cup Chickpea Flour; (Besan)
1 teaspoon Fenugreek; Ground
6 Fresh Green Chiles; Such As
New Mexico, Finely Chopped
(Seeded And Deribbed If
You LIke It Less Hot)
2 tablespoon Fresh Ginger; Minced
1 tablespoon Coriander; Ground
1 teaspoon Tumeric; Ground
1 teaspoon Dark Brown Sugar
1 teaspoon Salt
4 md Tomatoes; Peeled And
Coarsely Chopped
4 Bay Leaves
1 tablespoon Tamarind Concentrate;
Dissolved In 3 Tb Hot Water
OR
1 tablespoon Molasses; Dissolved In 3 Tb
Lemon Juice
One fourth cup Fresh Coriander; Chopped,
(Cilantro)

Place the potato, sweet potato, turnips, zucchini, eggplant and string
beans in a large bowl of ice water. Heat the oil in a large enameled
castiron casserole. Add the onions and cumin seeds and cook over
moderately low heat, stirring until the onions soften, 7 to 8 minutes. Stir
in the chickpea flour and fenugreek and cook, stirring until the chickpea
flour becomes a paste and browns slightly, 2 to 3 minutes more. Pour in 2
cups of warm water and bring to a boil, over moderately high heat. Cook,
stirring, until the gravy begins to thicken, about 1 minute. Add 2 more
cups of water and bring to a boil. Reduce the heat to low and cook until
the gravy reduces and thickens slightly, about 10 minutes. Stir in the
chiles, ginger, ground coriander, tumeric, brown sugar, and salt and cook
for 5 minutes longer, stirring gently. Drain the vegetables and add them to
the gravy. Stir in the tomatoes and bay leaves, cover and cook until the
vegetables are tender but not mushy, about 20 to 30 minutes. (If making
this dish ahead, under cook the vegetables slightly. Refrigerated the dish
for up to 2 days. When reheating the mixture, add One half cup of water and
bring to a simmer over moderate heat before proceeding.) Stir in the
tamarind mixture and the fresh coriander and cook, uncovered for 5 minutes.
Discard the bay leaves and serve.

NOTE:

Serve with cooling fresh Pineapple for those that do not like the heat.

Posted by: Rich Harper From: Food And Wine April 1994