Indian Stir Fried Vegetables In Coconut Masala

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.

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 chillies 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.