Indian Stir Fried Vegetables In Coconut Masala

Recipe Ingredients

		Masala
2 cups	186g / 6.6oz	Chopped fresh coconut
1 1/2 cups	355ml	Water
2 tablespoons	30ml	Peanut oil
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Grated fresh ginger
6		Garlic - minced
1		Onion - chopped (medium)
1 tablespoon	15ml	Crushed dried hot chiles
1/2 tablespoon	7.5ml	Ground coriander
1 teaspoon	5ml	Dry mustard
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground turmeric
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Fennel seeds
1/2 tablespoon	7.5ml	Sugar
1/4 cup	59ml	Water
		Salt and crushed dried hot chiles - to taste
2 tablespoons	30ml	Peanut oil
2 tablespoons	30ml	Water
1 tablespoon	15ml	Carrot (large)
		Cut into 1/4" diagonal slices and blanched
1		Yellow summer squash (small)
		Cut into 1/4" slices
2		Slim dried red chiles (small)
1		Red bell pepper
		Seeded and cut into thin rings
2		Fresh hot chiles (small)
		Seeded and cut into thin rings
1		Yellow summer squash (small)
		Cut into 1/4" slices
6		Green onions and 3 tops
		Cut into 2-inch lengths
3 tablespoons	45ml	Minced fresh cilantro

Recipe Instructions

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 chiles 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 chiles 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.

Source:
Cole Publishing Group Recipe Collection

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