- 1 ½ kilograms mixed Vegetables (such as sweet potatoes, corn on the cob, potatoes; rinsed)
- 100 grams fine Shredded coconut
- 2 dried chile peppers (crushed)
- 1 teaspoon Tamarind
- 7 Curry leaves
- ½ teaspoon Mustard seed
- 2 tablespoons vegetable oil
Boil the sweet potatoes in 500 ml (approximately 2 cups) of water for about 10 minutes. Add the remaining vegetables. Season with salt and simmer for about 10 minutes. Simmer until all vegetables are al dente.
Mix the coconut, chile peppers and tamarind with a little bit of water into a smooth paste.
Mix the paste with the vegetables and simmer for another 5 minutes.
Heat the oil. Saute the mustard seeds in the oil, until they begin to crack. Add the curry. Pour the curry over the vegetables. Serve hot.