*  Exported from  MasterCook  *
                            SIX-VEGETABLE CURRY
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           All Purpose Potato -- Peeled
                         -And Cut Into 3/4-Inch Cubes
    1       lg           Sweet Potato -- Peeled And Cut
                         -Into 3/4-Inch Cubes
    2       md           Turnips -- Peeled And Cut Into
                         -3/4-Inch Cubes
    2       lg           Zucchini -- Sliced Crosswise
                         -Into 1-Inch Thick Slices
      1/2   lg           Eggplant -- Cut Into 3/4-Inch
                         -Cubes, About 12 Ounces
   12       ea           Stringbeans -- Cut Into 2-Inch
    3       tb           Safflower Or Canola Oil
    2       lg           Onions -- Finely Chopped
    1       t            Cumin Seeds
      1/2   c            Chickpea Flour -- (Besan)
    1       t            Fenugreek -- Ground
    6                    Fresh Green Chiles -- Such As
                         -New Mexico, Finely Chopped
                         -(Seeded And De-ribbed If
                         -You LIke It Less Hot)
    2       tb           Fresh Ginger -- Minced
    1       tb           Coriander -- Ground
    1       t            Tumeric -- Ground
    1       t            Dark Brown Sugar
    1       t            Salt
    4       md           Tomatoes -- Peeled And
                         -Coarsely Chopped
    4                    Bay Leaves
    1       tb           Tamarind Concentrate
                         -Dissolved In 3 Tb Hot Water
    1       tb           Molasses -- Dissolved In 3 Tb
                         -Lemon Juice
      1/4   c            Fresh Coriander -- Chopped,
   Place the potato, sweet potato, turnips, zucchini,
   eggplant and string beans in a large bowl of ice
   water.  Heat the oil in a large enameled cast-iron
   casserole.  Add the onions and cumin seeds and cook
   over moderately low heat, stirring until the onions
   soften, 7 to 8 minutes. Stir in the chickpea flour and
   fenugreek and cook, stirring until the chickpea flour
   becomes a paste and browns slightly, 2 to 3 minutes
   more. Pour in 2 cups of warm water and bring to a
   boil, over moderately high heat. Cook, stirring, until
   the gravy begins to thicken, about 1 minute. Add 2
   more cups of water and bring to a boil. Reduce the
   heat to low and cook until the gravy reduces and
   thickens slightly, about 10 minutes. Stir in the
   chiles, ginger, ground coriander, tumeric, brown
   sugar, and salt and cook for 5 minutes longer,
   stirring gently. Drain the vegetables and add them to
   the gravy.  Stir in the tomatoes and bay leaves, cover
   and cook until the vegetables are tender but not
   mushy, about 20 to 30 minutes. (If making this dish
   ahead, under cook the vegetables slightly.
   Refrigerated the dish for up to 2 days.  When
   re-heating the mixture, add 1/2 cup of water and bring
   to a simmer over moderate heat before proceeding.)
   Stir in the tamarind mixture and the fresh coriander
   and cook, uncovered for 5 minutes. Discard the bay
   leaves and serve.
   Serve with cooling fresh Pineapple for those that do
   not like the heat.
   Posted by: Rich Harper From: Food And Wine April 1994
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