Cochin Coconut Masala -vegetarian

5 dried red chillies
2 tbsps white poppy seeds
2 tbsps coriander seeds
1 tsp cumin seeds
5 cloves
10 black peppercorns
2 oz dessicated coconut
6 tbsps sunflower oil
1 tsp black mustard seeds
1 tsp cumin seeds
pinch of asafoetida
2 large green chillies, cut in thin strips
1 tsp ground turmeric
12 curry leaves
1 large onion, thinly sliced
1 large sweet potato, cut into chunky chips
2 medium courgettes, cut into chips
9 oz mooli, cut into chips
4 oz okra, cut in half lengthwise
4 oz green beans, trimmed & cut in half
400 ml canned coconut milk
juice of 1 lime
salt
Instructions...
Dry roast the dessicated coconut in a hot pan until just brown.
Dry roast the red chillies, poppy seeds, coriander seeds, cumin seeds, cloves and peppercorns, then grind them all in a spice grinder. Mix with the roasted coconut and a little water to make a paste.
Heat the oil in a large heavy pan. When hot, fry the mustard seeds, cumin seeds, asafoetida,green chillies, turmeric and curry leaves, then add the onion. Fry until the onion is soft. Add the sweet potato and fry for 3 minutes.
Add the spice paste and all the other vegetables, stirring everything for 5 minutes. Then add the coconut milk, reduce the heat and cook until the vegetables are tender, adding a little water if necessary to keep things loose.
Finally, add the lime juice and a little salt to taste.