Khuttah Carree (Acid Vegetable Curry)

Ingredients

• 2 medium Potatoes, cut into large pieces (About 1.5 cups when cut)
• 2 medium Carrots, cut into large pieces (About 1 cup when cut)
• 1 medium Sweet potatoes, cut into large pieces (About 1 cup when cut)
• 1 cup Pumpkin or butternut squash, cut into large pieces (Red or white pumpkin)
• 2 medium Tomatoes, cut into large pieces
• 3 cups Water (For boiling vegetables)
• 4 teaspoons Onions, ground or finely minced (About 1 small onion)
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground chilies or chili powder (Adjust to taste)
• 0.25 teaspoon Ground garlic or garlic powder (About 1 clove fresh)
• 1 teaspoon Coriander seeds, roasted and ground
• 2 tablespoons Tamarind paste or concentrate (For making tamarind water)
• 2 cups Water for tamarind (Hot water to dissolve tamarind)
• 2 tablespoons Jaggery or brown sugar (For slight sweetness)
• 3 whole Fresh green chilies, whole (Slit lengthwise)
• 2 ounces Mustard oil (About 4 tablespoons; can substitute vegetable oil)
• 1 teaspoon Onion seeds (kalonji/nigella seeds)
• 1 teaspoon Salt (To taste)

Instructions

1. 1Cut all vegetables (potatoes, carrots, sweet potatoes, pumpkin, and tomatoes) into large pieces, approximately 1.5 to 2 inch chunks.
2. 2In a small bowl, combine the ground onions, ground turmeric, ground chilies, ground garlic, and roasted ground coriander seeds. Mix well.
3. 3Place the cut vegetables in a large pot with 3 cups of water. Add the prepared spice mixture and salt. Bring to a boil over high heat, then reduce heat to medium and cook until vegetables are tender but not mushy, about 15-20 minutes.
4. 4While vegetables are cooking, dissolve the tamarind paste in 2 cups of hot water. Add the jaggery or brown sugar and stir until dissolved. Strain the mixture through a fine sieve to remove any seeds or fibers. Set aside.
5. 5Once vegetables are tender, add the strained tamarind water and fresh green chilies (slit lengthwise) to the pot with the boiled vegetables. Stir gently to combine.
6. 6In a separate small pot or pan, heat the mustard oil over medium-high heat until it begins to bubble and smoke slightly. Add the onion seeds (kalonji) and fry for about 30 seconds until they sizzle and become fragrant.
7. 7Immediately pour the hot oil with the fried onion seeds over the vegetables and tamarind water. Cover the pot tightly with a lid and let it simmer on low heat for 15-20 minutes without stirring.
8. 8Remove from heat and allow the curry to cool to room temperature. This curry is traditionally served cold. Refrigerate if desired before serving.