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Step 1
Choose 2-3 vegetables for the dish, such as combinations of carrot, cabbage, cucumber, eggplant, squash, tomato, spinach or okra. South Indian food is predominantly vegetarian.
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Step 2
Pre-chop the vegetables, including 1-2 medium onions.
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Step 3
Place the onions in a pan with some vegetable oil, black mustard seeds, cumin seeds and whole dried red chilies. Heat and sautee for ten minutes, adding a pinch of turmeric half-way through.
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Step 4
Add the rest of the vegetables, along with a teaspoon of cumin, crushed coriander seed, salt, pressed garlic, grated ginger and garam masala. Sautee for five minutes.
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Step 5
Stir in about one quarter cup of shredded, unsweetened coconut. Add a pinch of red chili powder and salt.
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Step 6
You may need to add a little water to soften the vegetables, but let it evaporate eventually so your curry is dry.
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Step 7
Just as the vegetables are becoming tender, add a teaspoon of tamarind, some fresh chopped cilantro and a pinch of sugar
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Step 8
Serve with basmati rice and plain yogurt.
