Khuttah Carree (Acid Vegetable Curry)

Ingredients

• 4 cups Mixed vegetables (such as tomatoes, okra, eggplant, or drumsticks), chopped (Choose vegetables with natural acidity or that pair well with sour flavors)
• 2 tablespoons Tamarind paste (Or use lemon juice as substitute)
• 2 medium Onions, thinly sliced
• 3 tablespoons Vegetable oil or ghee
• 1 teaspoon Ground turmeric
• 1 teaspoon Red chili powder (Adjust to taste)
• 1 tablespoon Ground coriander
• 1 teaspoon Ground cumin
• 1 tablespoon Fresh ginger, minced
• 4 cloves Garlic cloves, minced
• 1 teaspoon Salt (Or to taste)
• 1 cup Water
• 10 leaves Fresh curry leaves (Optional but traditional)
• 1 teaspoon Black mustard seeds (Optional for tempering)

Instructions

1. 1Wash and chop the mixed vegetables into bite-sized pieces. If using tamarind paste, dissolve it in 1/4 cup warm water and set aside.
2. 2Heat oil in a large pan or kadhai over medium-high heat. Add mustard seeds and let them splutter for about 30 seconds. Add curry leaves if using.
3. 3Add sliced onions to the pan and fry, stirring frequently, until they turn golden brown and softened.
4. 4Add minced ginger and garlic to the pan and fry for 1-2 minutes until fragrant. Then add turmeric, chili powder, ground coriander, cumin, and salt. Stir well to combine and cook for 1 minute to toast the spices.
5. 5Add the chopped vegetables to the pan and stir well to coat them with the spice mixture. Cook for 3-4 minutes, stirring occasionally.
6. 6Pour in the water and dissolved tamarind paste (or lemon juice). Stir well to combine all ingredients.
7. 7Bring the curry to a boil, then reduce heat to low. Cover and simmer until the vegetables are tender and the flavors have melded together.
8. 8Taste and adjust salt and sourness as needed. If too sour, add a pinch of sugar. If not sour enough, add more tamarind or lemon juice. Serve hot with rice or flatbreads.