Sodhi
(MalaysianCurry)
By Anand Lila devi dasi
Ingredients
•Oil................................................2Tbsp
•Black mustard seeds.....................1 Tsp
•Fenugreek seeds..........................2 Tsp
•Ginger, finely grated...................3 Tbsp
•Yellow asafetida powder.............1 Tsp
•Tomatoes
•diced into 1-inch cubes................3
•Potato, peeled and diced............1 big
•Carrots
•cut into 2-inch lengths................. 2
•Green beans
•cut into 2-inch lengths..................½ C
•Firm tofu,
•diced into ¾-inch cubes...............300 g
•Coconut milk................................900 ml
•Water.......................................... 500ml
•Turmeric powder......................... 1 Tsp
•Salt.............................................
2Tsp
Preparation
1) Heat oil in a heavy bottomed saucepanover
moderate heat, add mustard
seeds, when they splutter, add
fenugreekseeds, ginger and asafetida, reduce
the heat to low and stir-fry the spicesuntil
fragrant.
2) Add all the vegetables and tofu,
increasethe heat and sauté for a while.
Stir in half of the coconut milk gently.
Addthe water, turmeric and salt. Cover
and cook over low heat until all
thevegetable are cooked and the coconut
milk sauce thickens slightly, about
30minutes.
3) Towards the end, add the remainingcoconut
milk and cook uncovered for
5-7 minutes. Take off from heat and servehot
with plain boiled rice.
Serves
5-6
