Chhattisgarhi Aamat Mixed Vegetable Forest Tribal Curry

Method

1. 1

   Prepare tamarind water: Soak a lemon-sized ball of tamarind in 1 cup warm water for 20 minutes. Squeeze with your hands to extract all the tamarind pulp into the water. Strain through a sieve to remove fibres and seeds. Keep the tamarind water aside.

2. 2

   Prepare the vegetables: Cut all the chosen vegetables into roughly equal bite-sized pieces — about 3 to 4 cm. Hardier vegetables like drumstick, yam and raw banana should be cut slightly smaller as they take longer to cook. Softer vegetables like brinjal and colocasia can be left slightly larger.

3. 3

   Initial cooking of hard vegetables: Place the harder vegetables (drumstick, yam, raw banana) in a pot with 1 cup water and 1/4 tsp turmeric. Cover and cook for 8 minutes until partially softened.

4. 4

   Add remaining vegetables: Add the softer vegetables (brinjal, beans, raw papaya). Add the roughly chopped tomato. Cook for 5 more minutes.

5. 5

   Add tamarind water: Pour the tamarind water over the vegetables. Add 1/4 tsp more turmeric, 1 tsp red chilli powder and salt. Stir. Add another cup of water for a thin, soupy consistency — aamat is not a thick gravy but a thin, tamarind-soured vegetable curry.

6. 6

   Simmer: Bring to a boil. Reduce heat and simmer for 10 to 12 minutes until all vegetables are completely tender and the broth has absorbed the tamarind and vegetable flavours.

7. 7

   Prepare the tempering: Heat 2 tbsp oil in a small pan. Add mustard seeds and fenugreek seeds. Wait for them to splutter. Add 2 dried red chillies and 8 curry leaves.

8. 8

   Add tempering to curry: Pour the entire tempering into the simmering curry. Stir.

9. 9

   Add coconut: Stir in 2 tbsp freshly grated coconut. Cook for 2 more minutes. The coconut adds a subtle sweetness and body to the otherwise thin curry.

10. 10

    Serve: Serve the thin, tangy aamat as a curry alongside steamed rice. Spoon generously over the rice.