Himachal Dham Khatta Tamarind Sour Vegetable Himachali Feast

Ingredients

• 2 cups mixed vegetables — lotus stem rounds, raw banana, potato cubed, flat beans
• 3 tbsp tamarind — soaked in 1 cup warm water, strained
• 1 tbsp jaggery
• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 2 dried red chillies
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/4 tsp red chilli powder
• 1/4 tsp dry ginger powder
• Salt to taste
• Fresh coriander

Method

1. Heat 2 tbsp mustard oil. Add cumin — sizzle.
2. Add asafoetida and dried red chillies.
3. Add all prepared vegetables. Add turmeric, coriander powder and red chilli powder. Toss to coat.
4. Add 1/2 cup water. Cover and cook on medium for 10 to 12 minutes until vegetables are tender.
5. Uncover. Add strained tamarind water, jaggery and dry ginger powder. Stir.
6. Cook uncovered on medium for 8 to 10 minutes until the sour-sweet sauce reduces and glazes the vegetables.
7. Season with salt. The khatta should be distinctly sour — its role in Dham is as a counterpoint to the madra.
8. Garnish with coriander.