Mixed Vegetables with Coconut and Tamarind | Saveur

Ingredients

• 1" ball tamarind pulp
• 1 cup finely grated fresh coconut or finely shredded dried unsweetened coconut
• ¼ cups peeled, chopped yellow onion
• 1¼ tsp. ground cumin
• ½ tsp. turmeric
• ¼ tsp. cayenne
• 1 medium potato, peeled and cut into 2" × 1⁄4" sticks
• 2 small carrots, peeled, trimmed, and cut into 2" × 1⁄4" sticks
• ⅓ medium eggplant, trimmed and cut into 2" × 1⁄4" sticks
• 1 small zucchini, trimmed and cut into 2" × 1⁄4" sticks
• ¼ lb. green beans, trimmed and cut crosswise into thirds
• 1 fresh hot green chile (serrano or thai), split lengthwise just up to the stem
• 1¼ tsp. salt
• 1 medium seedless cucumber, peeled and cut into 2" × 1⁄4" sticks
• ½ cups shelled fresh or frozen peas
• 20 curry leaves
• 1 tbsp. coconut oil