I conjured this recipe up one day while I was in college. It involves a few vegetables and spices that can be found at any local indian market.
I never measure any quantites so the measurements listed are adjustable to taste. A lot of variation can be made to it as well! —diamond stacey
jalapeno or sorrano pepper
yellow or green zuchinni
kafir lime leaf or sub a small handful of curry leaves
can of coconut milk
1 or 2 dashes
black mustard seeds
In This Recipe
Chop veggies and saute for approximately 2 minutes in 3 tablespoons oil, on medium high. I prefer peanut or coconut oil but any kind can be used. The veggies will need to be firm when eaten so be careful not to overcook.
If using either kafir lime or curry leaves add them to the saute mix as well.
Near the end add a dash of cinnamon, salt and pepper to taste.
Lower the heat to medium low and add the can of coconut milk, plus about 2 canfulls of water.
After the coconut milk and water has been combined, add the dash or two of asofoetida.
On high heat, heat 1 tablespoon oil in a small saucepan. When it is hot, add the teaspoon of mustard seeds. The seeds will crackle and pop, and smell a bit like popcorn, keep them on high heat for about 30 seconds.
Carefully, add the oil and seeds to the soup. This will cause a reaction between the oil and water so it should be done at arms length. This is a common method of seasoning borrowed from Indian cuisine and sounds scary at first but if you practice, you will get better and better. (I season a lot of soups this way and never burn myself or anything nearby anymore)
Scrape the saucepan so that all the mustard seeds make it into the soup.
The vegetables should be mostly cooked but still firm. After adding the mustard seeds, the soup can be cooked for another 2 to 3 minutes and then removed from heat.
Garnish with small handful cilantor/mint/basil or all three and serve!