Himachal Dham Khatta Tamarind Sour Vegetable Himachali Feast

Method

1. 1

   Heat 2 tbsp mustard oil. Add cumin — sizzle.

2. 2

   Add asafoetida and dried red chillies.

3. 3

   Add all prepared vegetables. Add turmeric, coriander powder and red chilli powder. Toss to coat.

4. 4

   Add 1/2 cup water. Cover and cook on medium for 10 to 12 minutes until vegetables are tender.

5. 5

   Uncover. Add strained tamarind water, jaggery and dry ginger powder. Stir.

6. 6

   Cook uncovered on medium for 8 to 10 minutes until the sour-sweet sauce reduces and glazes the vegetables.

7. 7

   Season with salt. The khatta should be distinctly sour — its role in Dham is as a counterpoint to the madra.

8. 8

   Garnish with coriander.