Menaskai

Method

1. 1

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

2. 2

   Make menaskai masala: Blend half cup fresh grated coconut, 4 dried red chillies, 1 tbsp coriander seeds, half tsp cumin and 1 tsp jaggery to a smooth paste.

3. 3

   Prepare vegetables: Cut 250g mixed vegetables — beans, potato, carrot — into medium pieces. Parboil in salted water until just tender. Drain.

4. 4

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal, 2 dried red chillies and curry leaves.

5. 5

   Add shallots: Add 8 sliced shallots to the tempering. Fry 6 minutes until golden.

6. 6

   Add tamarind water: Pour tamarind water. Add salt and half tsp turmeric. Bring to a boil.

7. 7

   Add menaskai masala: Add the coconut-jaggery paste. Stir well.

8. 8

   Add cooked vegetables: Add the parboiled vegetables. Simmer 8-10 minutes.

9. 9

   Taste balance: Menaskai should have the characteristic Karnataka sweet-sour-spicy balance from jaggery and tamarind.

10. 10

    Serve: Adjust salt. Menaskai is a Karnataka sweet-sour vegetable curry. Serve with steamed rice.