This delicate curry meshes some of the classic flavors of Southern India such as mustard seeds, ginger and coconut milk with seasonal ripe tomatoes to offer a curry that flavorful and indulgent. This recipe also works well with winter squash which can be substituted in fall instead of the zucchini. Adding in some thyme along with the cilantro adds a wildcard and very interesting finish.
There really is no substitute for curry leaves, however if you cannot find them, you will still get a flavorful curry. The dried red chilies are also being added for flavor rather than heat as they are left intact, so any bright and pretty variety will do. —Rinku Bhattacharya /Spice Chronicles
black mustard seeds
dried red chilies
medium sized red onion, finely diced
freshly grated ginger
large tomatoes diced
medium sized tender zucchini
salt or to taste
cooked white navy or canneleni beans (optional)
freshly chopped thyme
In This Recipe
Heat the oil on medium heat for about 1 minute, add in the mustard seeds and wait for them to crackle, this should take less then 10 seconds if the oil is hot.
Add in the curry leaves and the red chilies and stir once. Quickly add in the onions and the ginger and saute for about 6 minutes until the onions softens and wilts and begins to turn softly golden.
Add in the tomatoes and cook until the tomato softens, this takes about 3 to 4 minutes.
In the meantime cut the zucchini into half, removing the top but leaving the skin on. Cut into 1 inch wedges and add to the tomato mixture and mix well.
Add in the coconut milk with another cup of water and the beans if adding and the salt and let the mixture simmer for 10 to 15 minutes until the zucchini is tender.
Cut the lime and squeeze in the juice.
Stir in the thyme and heat the mixture through.
Turn off the heat and add in the cilantro and serve.