Puli Curry
Image: Supplied/Videhi Sivurusan
a glug of olive oil
¼ tsp mustard seeds
¼ tsp cumin seeds
a pinch of fenugreek seeds
1 sprig of curry leaves
1 medium onion, finely chopped
1–2 tbs (15ml–30ml) ginger and garlic paste
1–2 tbs (15ml–30ml) mild Kashmiri chilli powder
½ tbs (7.5ml) coriander powder
½ tbs (7.5ml) cumin powder
2 tbs (30ml) Sambhar Masala
2 medium potatoes, peeled and quartered (parboiled until 90% cooked)
2-3 gem squash, halved with seeds removed
10 small long brinjals, rinsed and sliced criss-cross from the bottom halfway through
10-15 green beans, rinsed and broken into 3cm pieces
1 can butter beans, drained
drumsticks, cut into 3cm pieces (parboiled until tender)
1 cup (250ml) chopped canned tomatoes, pureed
1 tsp (5ml) salt
2½ cups (625ml) hot water (add more or less as needed)
3–5 green chillies (optional)
2 tbs (30ml) tamarind concentrate or ½ cup dry tamarind soaked in 1 cup boiling water
½ tsp (2.5ml) roughly ground black peppercorns or a few grinds from the pepper mill
fresh coriander leaves, for garnish
Heat the olive oil in a large pot.
Add the mustard seeds, cumin seeds, and fenugreek seeds.
When the seeds start to pop, add the curry leaves. Once the leaves splutter, add the onions and cook until they just begin to brown.
Spoon in the ginger and garlic paste and cook for 30 seconds.
Add the coriander powder, cumin powder, Kashmiri chilli powder, and Sambhar Masala. Give everything a good mix and cook for another 30 seconds.
Add the gem squash, brinjals, green beans, and (green chillies, optional) and stir.
Add a little hot water and cook until the brinjals and gem squash begin to soften, adding more water as needed.
Add the drumsticks and butter beans and stir. Pour in the pureed tomatoes and season with the salt. Cook for a few minutes. Stir in the tamarind concentrate. If using soaked tamarind, strain the liquid and add it at this stage.
Add the parboiled potatoes and ½ teaspoon jaggery.
Add the remaining hot water and bring everything to a boil. Lower the heat and simmer for 15 minutes until all the flavours are incorporated.
Season with black pepper. Garnish with fresh coriander leaves and serve with rice.
**Note: **The brinjals that I used were quite thickish, hence I added them with the gem squash. If you are using smaller, thinner ones, add them just as the gem squash starts to soften.
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