Goan Khatkhate Mixed Vegetable Festival Coconut Curry

Ingredients

• 2 cups mixed vegetables — raw banana cubed, yam cubed, drumstick cut 4 cm, fresh broad beans, raw jackfruit or sweet potato — at least 5 types
• For coconut masala:
• 1 cup freshly grated coconut
• 4 dried red chillies
• 1 tbsp coriander seeds
• 1/2 tsp cumin seeds
• 4 black peppercorns
• 1/2 tsp turmeric
• 1/4 tsp tirphal (Indian bay berry / Zanthoxylum rhetsa — the unique citrusy numbing spice of Goan cooking; substitute with a pinch of Sichuan pepper)
• For tempering: 1 tbsp coconut oil, 1/2 tsp mustard seeds, 8 curry leaves

Method

1. Blend grated coconut, red chillies, coriander seeds, cumin, black peppercorns, turmeric and tirphal with 1/2 cup water into a smooth paste.
2. Boil 2 cups water in a pot. Add harder vegetables first (yam, raw banana, jackfruit). Cook on medium for 8 minutes.
3. Add remaining vegetables (drumstick, broad beans). Cook 5 minutes more.
4. Add the coconut masala paste. Stir gently.
5. Simmer on medium for 8 to 10 minutes until all vegetables are completely tender and the coconut curry coats everything.
6. The khatkhate should have a thick, lightly coating consistency.
7. Season with salt.
8. For tempering: heat coconut oil, add mustard seeds — pop, add curry leaves. Pour over the curry.