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4
Easy
Published 2008
This spicy vegetable stew is served over fluffy idli (steamed rice cakes) with a fresh coconut chutney. It pays homage to the vegetarian cooking of India’s southern states, where each component is characteristically flavoured with tempered spices.
To make the chutney, heat the ghee in a frying pan and fry the curry leaves, mustard and nigella seeds until they pop and crisp. Remove from the heat and set aside. Blend the coconut, chilli, coriander, tamarind, lime juice, sugar, salt and pepper with a stick blender or small food processor until smooth. Add the fried spices and mix to combine.
To make the steamed rice cakes, rinse the