-
1
In a skillet, toast the Split Urad dal till its golden brown and emits a meaty aroma. Remove & set aside to cool.
-
2
In the Same skillet add the sesame seeds & the broken arbol chile pieces & toast, stirring constantly till the sesame seeds begin to pop & begin to turn golden. Remove and add to the toasted Urad dal to cool down.
-
3
Toast the grated coconut till it turns a golden brown
-
4
Grind all the toasted ingredients together into a smooth paste using as little water as needed.
-
5
In a pan, boil the water and add the cut fingerling potatoes (this is to give a head start to the potatoes which take a little longer to cook compared to the other green veggies). Two minutes or so after the water begins to boil again, add the salt, turmeric, fava beans and asparagus cover & allow to simmer for ~ 5 minutes till the asparagus is cooked yet crunchy.
-
6
Add the coconut sesame paste and the tamarind extract to the vegetables & stir to mix in the paste. Taste to check for seasoning and adjust the salt level as per your preference. Cover & cook for a further 3-5 minutes on low heat to allow for the flavors to combine.
-
7
While the curry is simmering, Heat the olive oil till near smoking, and add the mustard seeds, when they sputter & split, add the red arbol chile, asafetida & the curry leaves ( Watch out, the curry leaves tend to 'explode' spattering hot oil around due to the moisture content. Add this sizzling mix to the curry along with the powdered jaggery ( or sugar) & stir to incorporate. Remove from heat.
-
8
Allow the curry to rest for about 15 minutes before serving warm with plain rice.
