-
1
In a large enameled cast-iron casserole, combine the black peppercorns, dried red chiles, cloves, cinnamon, coriander seeds and cumin seeds and cook over moderately high heat until fragrant and lightly toasted, about 2 minutes.
-
2
Transfer the spices to a spice grinder and let cool completely.
-
3
Grind the spices to a powder.
-
4
Heat 1 tablespoon of vegetable oil in the casserole.
-
5
Add the grated coconut and cook over moderate heat, stirring occasionally, until lightly browned, about 8 minutes.
-
6
Transfer the grated coconut to a blender.
-
7
Add half of the onion, the toasted spices and 1/2 cup of water and puree.
-
8
Heat the remaining 3 tablespoons of oil in the casserole.
-
9
Add the remaining onion and the mustard seeds and cook over moderately high heat until the onion is browned, about 5 minutes.
-
10
Add the turmeric, garam masala, mace and bay leaf and cook, stirring, until fragrant, about 2 minutes.
-
11
Add the coconut-spice puree and simmer over low heat for 10 minutes.
-
12
Add the unsweetened coconut milk and 2 cups of water and bring to a simmer, stirring well.
-
13
Add the potatoes, carrots and a large pinch of salt.
-
14
Cover and simmer over low heat until the potatoes are just tender, about 15 minutes.
-
15
Stir in the cauliflower, green beans, red pepper, eggplants, corn, chopped tomato and tomato paste.
-
16
Cover and simmer gently over low heat, stirring occasionally, until all the vegetables are tender, about 25 minutes.
-
17
Add the okra and simmer until tender, about 5 minutes.
-
18
Discard the bay leaf.
-
19
Add the curry leaves and cilantro, season with salt and serve.
