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
Peanut masala recipe keeps enough for several batches in the future. You can also use as a condiment or spice blend for any other dish or curry of your choice.