Coconut-Vegetable Curry

Ingredients

• 1.5 teaspoons mustard seeds black
• 10 ounces carrots peeled
• 0.5 teaspoon cayenne pepper 
• 5 tablespoons ghee 
• 1.5 teaspoons coarse kosher salt 
• 2.5 teaspoons curry leaves fresh chopped ( 16 leaves)
• 6  indian eggplants trimmed quartered (each 3 inches long)
• 0.5 teaspoon fenugreek seeds 
• 1 tablespoon ginger fresh minced peeled
• 1 large garlic clove chopped
• 0.3 cup juice of lime fresh
• 10  okra pods fresh
• 12  pearl onions peeled
• 6 servings savory semolina 
• 1.5 pounds tomatoes cored cubed
• 1 teaspoon turmeric 
• 3.5 cups coconut milk unsweetened organic canned (preferably )
• 1 pound onions white chopped

Equipment

• bowl
• frying pan

Directions

1. Heat 1 tablespoon butter in large nonstick skillet over medium-high heat.
2. Add onions; sauté until golden, about 2 minutes. Reduce heat to low and sauté until onions are just tender, about 8 minutes.
3. Transfer onions to bowl.
4. Heat 1 tablespoon butter in same skillet over medium-high heat.
5. Add okra; sauté until crisp-tender, about 3 minutes.
6. Add okra to bowl with onions.
7. Heat 1 tablespoon butter in same skillet over medium-high heat.
8. Add eggplants; sprinkle with salt and pepper. Sauté eggplants until brown on cut surfaces and just tender, about 6 minutes.
9. Add eggplant to onions. Melt remaining 2 tablespoons butter in same skillet.
10. Add carrots. Sauté until carrots begin to soften, about 3 minutes.
11. Add tomatoes and stir to blend; add to vegetable mixture in bowl. Reserve skillet for sauce.
12. Heat butter in reserved skillet over medium-high heat.
13. Add chopped onions and sauté until golden, about 14 minutes. Reduce heat to medium.
14. Add ginger and garlic; sauté 1 minute.
15. Add curry leaves, mustard seeds, turmeric, fenugreek, and cayenne; sauté 1 minute.
16. Add vegetable mixture and 1 teaspoons salt.
17. 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.
18. Mix in lime juice. Season to taste with salt and pepper.
19. Transfer curry to bowl.
20. Serve over basmati rice or Savory Semolina.
21. *Also known as kari patta; available at Indian markets.
22. **Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.
23. ***Available at Indian and Middle Eastern markets.