GEM SQUASH AND DRUMSTICK CURRY

Preparation: 10 minutes Cooking time: 30 - 45 minutes Serves: 4 60 ml olive oil ¼ tsp mustard seeds ¼ tsp cumin seeds Pinch fenugreek seeds ¼ tsp crushed black peppercorns 15 curry leaves 2 star anise 2 bay leaves 1 small onion, finely chopped 1 tbs garlic and ginger paste 1 tbs coriander powder ½ tbs cumin powder 1-2 tbs hot or mild chilli powder 1 tbs sambhar powder (optional) 2 medium gem squash, halved 15-20 green beans, cut into 3cm pieces 4 vegetable drumsticks, cut into 3cm pieces 6 baby potatoes, peeled ½ tsp salt 5 large jam tomatoes, liquidised 2-3 green chillies, slit in half

¼ cup light or dark tamarind pulp, soaked in 1 cup water

2 cups water

1 tsp

brown sugar (optional) Fresh coriander to garnish Heat oil in a large pot. Add mustard, cumin and fenugreek seeds, black pepper, curry leaves, star anise and bay leaves. Fry for a few seconds. Throw in onions, sauté for a minute. Add garlic and ginger paste and cook for 30 seconds. Add coriander, cumin, chilli and sambhar powders, then immediately toss in all the vegetables and salt. Give it a good stir. Reduce to medium heat. Cook for 5 - 8 minutes. Stir in tomatoes and cook for a further 10 - 15 minutes until the gravy thickens. Add chillies. After 5 minutes of cooking, add tamarind water. Once tomatoes have cooked through, pour in the balance of the water and sugar. Bring to a boil then reduce heat and simmer for 20 minutes. Cook until the oil floats. Add additional water for a more liquid consistency. Garnish with coriander. Serve with hot basmati rice and papadams.