Spicy South Indian Vegetable Curry (Capsicum & Onion)

1.Heat 2 tablespoons of coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

2.Once the oil is hot, add the black mustard seeds and fenugreek seeds. Allow them to splutter and toast for about 30 seconds until fragrant. Be careful not to burn the fenugreek.

3.Add the thinly sliced onions to the pot. Sauté for 6-8 minutes, stirring occasionally, until they are deeply caramelized and golden brown, which builds the flavor base.

4.Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears.

5.Stir in the turmeric powder, red chili powder, coriander powder, and garam masala. Cook the spices for 30 seconds, stirring constantly to prevent burning.

6.Add the capsicum pieces and 1/4 cup of water. Cover the pot and let the vegetables steam and soften slightly for 5 minutes.

7.Pour in the full-fat coconut milk and add the salt. Stir well to combine all the spices and vegetables. Bring the curry to a gentle simmer, then reduce the heat to low.

8.Simmer uncovered for another 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust salt or chili powder as needed.

9.While the curry simmers, prepare the final tempering: Heat the remaining 1 tablespoon of coconut oil in a small pan over medium-high heat.

10.Once the oil is hot, add the 1/2 teaspoon of mustard seeds. When they begin to pop, immediately add the curry leaves and asafoetida (if using). Fry quickly for 10-15 seconds until the leaves are crisp.

11.Pour this hot tempering mixture directly over the simmering curry. Stir gently.

12.Remove from heat, garnish generously with fresh chopped cilantro, and serve hot alongside steamed rice.