Cauliflower, Butternut Squash and Peas Curry (Rassa)

An aromatic curry with simple fresh ingredients that come together to create wonderful exotic flavor. 

Ingredients:

• Cauliflower - 1 medium - cut into medium size florets
• Butternut Squash - 2 cups - cut into 1x1 inch cubes
• Green Peas (frozen/fresh) - 1 cup
• Red Onion - 1 small - sliced
• Curry Leaves - 6-8 - roughly chopped
• Olive oil - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1/2 teaspoon
• Hing / Asafoetida  - 1/4th teaspoon
• Turmeric powder - 3/4th teaspoon
• Red chili powder - 1 teaspoon / to taste
• Salt - to taste
• Coriander leaves - 1/4th cup - finely chopped

Curry Paste:

• Coconut (frozen/fresh) - 2 tablespoons
• Peanuts - 1/2 cup
• Garlic - 4 large cloves
• Ginger - 1 inch piece
• Green Chili - 1 (optional)

Grind all the above ingredients with little water into a fine paste.

1. Heat the olive oil in a stock pot.
2. Add the mustard seeds and let them splatter.
3. Add cumin seeds and let them turn golden brown.
4. Add asafoetida, turmeric powder and red chili powder. Mix gently.
5. Add cauliflower, butternut squash and peas. Stir well.
6. Add 3 cups of water, stir. Cover the pot and simmer till the vegetables are half cooked, while stirring occasionally.
7. Add the curry paste and salt to taste. Stir well. 
8. You may add water little to adjust the consistency. The curry should not be too thick nor too watery. The coconut and peanuts in the curry paste give a nice creamy consistency.
9. On low heat simmer the curry until all the vegetables are cooked. Do not overcook or they will turn mushy.
10. Garnish with chopped coriander leaves.
11. Serve hot with rice or roti.