Coconut-Vegetable Curry

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Ingredients for 6 servings

5 tablespoons Clarified Butter , divided

12 pearl onions, blanched 1 minute,peeled

10 fresh okra pods

6 Indian eggplants (each about 3 inches long) or 4 Asian eggplants, trimmed, each quartered lengthwise

2 large carrots (about 10 ounces), peeled, cut on diagonal into 1/4-inch-thick ovals

1 1/2 pounds tomatoes, cored, cubed

5 tablespoons Clarified Butter

1 pound white onions, chopped

1 tablespoon minced peeled fresh ginger

1 large garlic clove, chopped

2 1/2 teaspoons chopped fresh or frozen curry leaves* (about 16 leaves)

1 1/2 teaspoons black mustard seeds**

1 teaspoon turmeric

1/2 teaspoon fenugreek seeds***

1/2 teaspoon cayenne pepper

1 1/2 to 2 teaspoons coarse kosher salt

3 1/2 cups canned unsweetened coconut milk (preferably organic)

1/4 cup fresh lime juice

Basmati rice or Savory Semolina

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