AVIYAL

(Vegetable Curry)

Yield: 4

¼ cup vegetable oil

1 t mustard seeds

2 in. piece of fresh green ginger, peeled and ground

2 garlic cloves, quartered

1 onion, grated

1 green chili, ground

1½ t turmeric

1 T ground coriander

1½ lb. mixed vegetables (such as cubed—potatoes, eggplant, cauliflower,

              bell peppers, zucchini, carrots, etc., sautéed.)

1 t salt

8 oz. coconut milk, pureed with ¾ cup water

2 T chopped coriander leaves

1.     Heat the oil in a large saucepan.  When it is hot, add the mustard seeds, ginger and garlic and fry for 30 seconds, stirring constantly. Add the onion and chili and fry until the onion is golden brown. Stir the turmeric and coriander and cook for 1 minute. Add the vegetables and stir to mix. Stir in the salt and coconut milk. Add a spoonful or two of water if the mixture becomes too dry. Cover the pan and simmer for 30 minutes, or until the vegetables are tender.

VEGETABLE SAMOSAS

Yield: 6

Use 2 tented tortillas

Filling:

1 Tablespoon ghee, or vegetable oil

Pinch of asafetida powder

2 teaspoon mustard seeds

1 pound potatoes, parboiled and diced

1 cup cooked peas

2 fresh green chiles, seeded and chopped

1 teaspoon salt

1 teaspoon pomegranate seeds (optional)

1 teaspoon garam masala

2 tablespoons chopped fresh cilantro leaves

Make the filling: heat the ghee or oil in a skillet and add the asafetida powder, mustard seeds, potatoes, peas, chiles, salt, and pomegranate seeds, if using. Stir well over a moderate heat for 2 minutes. Cover the pan, reduce the heat, and cook gently for 10 minutes.

Remove the pan from the heat and add the garam masala and chopped cilantro. Stir well and then leave the filling to cool before using to stuff the samosas.

Roll out the samosa dough and prepare the semicircles as described previously. Use the vegtable filling to stuff the samosas and fold over, sealing the edges with milk. Remember to cover them with a damp cloth while you are assembling them.

Beat the oil for deep frying and then fry the samosas, a few at a time, until crisp and golden. Remove with a slotted spoon and drain on paper towels. Serve them hot with chutney.