Vegetables with coconut recipe

Ingredients

• 2 tablespoons oil
• 1 teaspoon cumin seeds
• ½ teaspoon carom seeds (ajwain) Pinch of asafoetida powder
• 1/3 cup (75 g) red lentils (masoor dal), soaked
• 4 hours in warm water, then drained
• ½ cup (75 g) diced tomatoes
• ½ cup (75 g) peeled and diced potatoes
• ½ cup (75 g) diced eggplant
• ½ cup (75 g) peeled and diced sweet potatoes
• ½ cup (75 g) peeled and diced plantain or unripe banana
• 2 tablespoons freshly grated or moistened unsweetened desiccated coconut

• 2 tablespoons coriander seeds
• 1 teaspoon cumin seeds
• ½ teaspoon carom seeds (ajwain)
• 2 tablespoons raw peanuts
• ¾ cup (150 ml) water
• 4-7 green finger-length chilies, sliced
• 2 tablespoons roughly chopped turmeric
• 1 teaspoon crushed garlic
• 1 teaspoon minced ginger
• 1 tablespoon freshly grated coconut or moistened unsweetened desiccated coconut
• ½ tablespoon shaved palm sugar or dark brown sugar (optional)
• 1 teaspoon salt

1. First prepare the Masala by dry-roasting the coriander, cumin, carom and peanuts in a nonstick wok or skillet for 1 to 2 minutes, stirring until the spices crackle. Allow to cool, then place in a blender or food processor with the water and grind to a paste. Add the remaining Masala ingredients and blend or process until smooth.
2. Heat the oil in a wok and stir-fry the cumin, carom and asafoetida for 1 minute until the spices begin to crackle. Add theMasala paste and stir-fry for 5 minutes. Add the tomatoes and continue cooking for several minutes until the tomatoes soften.
3. Add the drained lentils and the prepared vegetables. Cover the wok and simmer gently over medium heat for 10 to 15 minutes until the vegetables are tender. Sprinkle with freshly grated coconut and serve.