I love innovate on a classic. What’s even better is turning 2 classics into one fusion dish! Roasted Root Vegetables meet South Indian-style Peanut-Coconut Stir Fry! The result is an unbelievable sweet-spicy peanuty coconuty fusion of flavor!
I love roasted vegetables in the fall, but have never thought to include the non-traditional veggies in a South Indian-style dish. In this dish, I roasted up some parsnips, carrot, beets and red potatoes until nicely caramelized on the edges. I then quickly stir fried them with some mustard seed, asafoetida, curry leaves and tossed it in a spicy peanut-coconut masala.
Garnish with some roasted peanuts and fresh chopped cilantro and you have both a dish your South Indian family members will love, and a new fall classic to try with friends! I am so excited that I made this discovery.
Peanut Masala
This peanut masala is my mom’s recipe. It is so unbelievably tasty with roasted peanuts, red chilies and coconut. She tends to grind it up and store it in the fridge for up to 3 months. I sprinkle it on any vegetable to give it a uniquely South-Indian taste. I love the combination of peanut and coconut in any dish! This dish only requires about 2 tablespoons of the peanut masala but the recipe makes enough to store and use in several dishes later on.
Curry Leaves
The addition of curry leaves is a MUST in this dish. It’s what makes it taste authentically South Indian in my opinon. We have the luxury of a large curry leaf tree in our backyard, but you can find curry leaves in any Indian grocery store.
South Indian Roasted Root Vegetable Peanut-Coconut Stir Fry
Ingredients
- Roasted Vegetables
- 2-3 carrots
- 2 Red potatoes
- 2 Parsnips
- 3-4 small beets
- Peanut Masala
- 1 cup roasted peanuts
- 2 tbsp coriander seeds
- 6-8 tbsp chana dal split gram
- 1 cup grated coconut
- 6-8 dried red chilies
- Tempering:
- 5-6 curry leaves
- 1 tsp mustard seeds
- ½ tsp asafoetida powder
Instructions
Peanut Masala
- In a pan, bloom all the spices by stir frying until lightly brown in a pan.
- Transfer to a blender or food processor and pulse until they become a fine powder.
- Store in an airtight container in the fridge for up to 3 months.
For the Stir Fry
- Preheat the oven to 425 F
- Cut veggies into equal ½ inch bite size pieces and lay them on a baking sheet. Sprinkle with salt and drizzle with a mild oil of your choice.
- Roast for 25-30 minutes until nicely caramelized. In the meantime you can prepare your peanut masala (above). Remove from oven and allow to cool.
- In a wok or skillet, heat a few tbsp of oil.
- Add 1 tsp mustard seeds and when the sputter add ½ tsp asafoetida powder and curry leaves.
- Toss in all the root vegetables and stir to evenly coat.
- Add 2 tbsp of the peanut masala and stir to combine. Add more if you desire more spice.
- Remove from flame and garnish with peanut and fresh chopped cilantro.
Notes
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