Pritha Mehra was drawn to fat lima beans, okra and fresh sweet corn for this vegetable curry, but it can be made with whatever is freshest at the market, including zucchini, cauliflower and green bell pepper. One key ingredient is panch phoran, a five-spice blend available at Indian markets.
This takes about 45 minutes to prepare.
- 2 to 3 tablespoons vegetable oil
- 1 tablespoon panch phoran (a spice blend of cumin, black mustard, fennel, onion and fenugreek seeds)
- 3 medium tomatoes, finely chopped (not seeded) and their juices
- 1 teaspoon (heaping) ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red chili powder
- 1 to 2 small red (hot) chili peppers, stemmed and not seeded
- 1 teaspoon salt
- 2 medium potatoes, peeled and cut into 1/2-inch pieces
- 1/2 cup shelled lima beans
- 1 to 2 cups water
- 1/2 cup okra, cut into about 1/3-inch rounds
- 1/2 cup chopped string beans
- Uncooked kernels from 2 ears of corn
- 1/2 cup coarsely chopped cilantro leaves, for garnish
In a large saute pan or wok over medium-high heat, heat the oil. Add the panch phoran and let it sizzle for a few seconds.
Add the tomatoes, coriander, cumin, chili powder, chili peppers to taste and salt, and cook for 5 to 7 minutes, stirring occasionally, until a paste forms.
Add the potatoes and lima beans; cover and cook for about 10 minutes, adding water as needed and stirring to combine. After the potatoes and lima beans have cooked for 5 minutes, add the okra and string beans and cook for 5 minutes, stirring occasionally. (After 10 minutes of cooking, the potatoes should be soft enough to be pierced easily with a fork.)
Add the corn kernels and cook for 1 minute. Remove from the heat; transfer to a serving dish and garnish with the cilantro leaves. Serve warm.
From Pritha Mehra of Falls Church.
Tested by Leslie A. Garcia.
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