Vegetable curry with dumplings from The Complete Indian Regional Cookbook: 300 Classic Recipes from

Ingredients

• 150 g/5 oz sweet potato, cut into 2.5cm/1in cubes
• 200 g/7 oz aubergine (eggplant), cut into 2.5cm/1in chunks
• 200 g/7 oz potatoes, cut into 2.5cm/1in cubes
• Indian bread, to serve
• 2 unripe bananas, thickly sliced
• 125 g/4 ½ green beans, cut into 2.5cm/1in lengths
• 1 fresh green chilli, finely chopped (deseeded if preferred)
• 15 ml/1 tbsp fresh coriander (cilantro) leaves, finely chopped
• 15 ml/1 tbsp hot sunflower oil
• 15 ml/1 tbsp lime juice
• 15 ml/1 tbsp water
• sunflower oil, for deep-frying
• 50 g/2 oz desiccated (dry unsweetened shredded) coconut
• 10 ml/2 tsp ground coriander
• 20 ml/4 tsp garlic purée
• 20 ml/4 tsp ginger purée
• 20 ml/4 tsp chilli powder, or to taste
• 5 ml/1 tsp ground turmeric
• 30 ml/2 tbsp sunflower oil or light olive oil
• 1 1/4 ml/¼ tsp asafoetida
• 1 1/4 ml/¼tsp salt
• 125 g/4 ½ oz/generous 1 cup gram flour (besan)
• a pinch of bicarbonate of soda (baking soda)
• 30 ml/2 tbsp dried fenugreek leaves
• 2 1/2 ml/½ tsp aniseed