Ingredients

• 5 tablespoons Clarified Butter , divided
• 12 pearl onions, blanched 1 minute,peeled
• 10 fresh okra pods
• 6 Indian eggplants (each about 3 inches long) or 4 Asian eggplants, trimmed, each quartered lengthwise
• 2 large carrots (about 10 ounces), peeled, cut on diagonal into 1/4-inch-thick ovals
• 1 1/2 pounds tomatoes, cored, cubed
• 5 tablespoons Clarified Butter
• 1 pound white onions, chopped
• 1 tablespoon minced peeled fresh ginger
• 1 large garlic clove, chopped
• 2 1/2 teaspoons chopped fresh or frozen curry leaves* (about 16 leaves)
• 1 1/2 teaspoons black mustard seeds**
• 1 teaspoon turmeric
• 1/2 teaspoon fenugreek seeds***
• 1/2 teaspoon cayenne pepper
• 1 1/2 to 2 teaspoons coarse kosher salt
• 3 1/2 cups canned unsweetened coconut milk (preferably organic)
• 1/4 cup fresh lime juice
• Basmati rice or Savory Semolina

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Instructions

1. Heat 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 2 minutes. Reduce heat to low and sauté until onions are just tender, about 8 minutes. Transfer onions to bowl. Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra; sauté until crisp-tender, about 3 minutes. Add okra to bowl with onions. Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt and pepper. Sauté eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions. Melt remaining 2 tablespoons butter in same skillet. Add carrots. Sauté until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend; add to vegetable mixture in bowl. Reserve skillet for sauce.
2. For sauce: Heat butter in reserved skillet over medium-high heat. Add chopped onions and sauté until golden, about 14 minutes. Reduce heat to medium. Add ginger and garlic; sauté 1 minute. Add curry leaves, mustard seeds, turmeric, fenugreek, and cayenne; sauté 1 minute. Add vegetable mixture and 1 teaspoons salt. Add coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes. Mix in lime juice. Season to taste with salt and pepper. Transfer curry to bowl. Serve over basmati rice or Savory Semolina.
3. Heat butter in reserved skillet over medium-high heat. Add chopped onions and sauté until golden, about 14 minutes. Reduce heat to medium. Add ginger and garlic; sauté 1 minute. Add curry leaves, mustard seeds, turmeric, fenugreek, and cayenne; sauté 1 minute. Add vegetable mixture and 1 teaspoons salt. Add coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes. Mix in lime juice. Season to taste with salt and pepper.
4. Transfer curry to bowl. Serve over basmati rice or Savory Semolina.
5. *Also known as kari patta; available at Indian markets. **Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds. ***Available at Indian and Middle Eastern markets.
6. *Also known as kari patta; available at Indian markets.
7. **Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.
8. ***Available at Indian and Middle Eastern markets.