Ingredients
|
Quantity
|
|
Masala:
|
|
|
Chopped fresh coconut
|
2 cups
|
|
Water
|
1 ½ cups
|
|
Peanut oil
|
2 tbsp
|
|
Butter
|
2 tbsp
|
|
Grated fresh ginger
|
2 tbsp
|
|
Garlic cloves – minced
|
6
|
|
Onion – chopped
|
1 medium
|
|
Crushed dried hot chillies
|
1 tbsp
|
|
Ground coriander
|
½ tbsp
|
|
Dry mustard
|
1 tsp
|
|
Ground cinnamon
|
1 tsp
|
|
Ground turmeric
|
½ tsp
|
|
Ground cumin
|
½ tsp
|
|
Fennel seeds
|
½ tsp
|
|
Sugar
|
½ tbsp
|
|
Water
|
¼ cup
|
|
Salt and crushed dried hot chillies
|
to taste
|
|
Peanut oil
|
2 tbsp
|
|
Water
|
2 tbsp
|
|
Carrot – cut into ¼” diagonal slices and
blanched
|
1 large
|
|
Yellow summer squash – cut into ¼”
slices
|
1 small
|
|
Slim dried red chilies
|
2 small
|
|
Red bell pepper – seeded and cut into thin
rings
|
1
|
|
Small fresh hot chillies – seeded and cut
into thin rings
|
2
|
|
Yellow summer squash – cut into ¼” slices
|
1 small
|
|
Green onion
|
Cut into
2” lengths
|
6
|
And
|
|
|
Tops
|
3
|
|
Minced fresh cilantro
|
3 tbsp
|
Put the coconut and 1 ½ 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
sauté until the onion is translucent. Adjust heat to prevent browning. Add all
the remaining masala ingredients except the water, salt, and crushed chillies and
stir to incorporate with the oil and onions.