How to Make Bengali Vegetable Curry (Bengali Tarkari)
Wash the vegetables well., Heat the ghee or oil in a large pan., Add the mustard seeds, bay leaves and fenugreek seeds to the oil., Add the chillies, fennel seeds and cumin powder., Add the diced potatoes., Add the squash and eggplant pieces., Add...
Step-by-Step Guide
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Step 1: Wash the vegetables well.
Dice as required (see Ingredients list). -
Step 2: Heat the ghee or oil in a large pan.
Alternatively, use a kadhai.
Use medium heat. , Do so carefully, as they will sputter.
Cook until the mustard seeds stop sputtering and the fenugreek seeds turn darker in color. , Stir through quickly. , Stir to coat with the spices.
Then, allow to cook for about 6 to 8 minutes on the same medium heat.
Stir occasionally to prevent sticking and to cook all sides of the diced pieces.
When the potato pieces are golden brown on all sides, move to the next step. , Continuing to stir, cook for another 5 minutes. , Pour the water over the top, then place the lid on the pan or kadhai.
Reduce to a medium-low heat and leave to cook for about 15 minutes. , However, do so with care, to avoid breaking any of the vegetables. , Stir in gently, then allow to cook some more.
The stew is ready when the sauce thickens and the vegetables have become tender. , Spoon the stew into serving bowls. ,, It goes well with an Indian style bread, such as roti, pooris or parathas. -
Step 3: Add the mustard seeds
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Step 4: bay leaves and fenugreek seeds to the oil.
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Step 5: Add the chillies
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Step 6: fennel seeds and cumin powder.
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Step 7: Add the diced potatoes.
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Step 8: Add the squash and eggplant pieces.
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Step 9: Add the peas (or beans if using instead).
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Step 10: Stir now and then.
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Step 11: Add sugar and salt to the stew.
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Step 12: Remove from the heat.
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Step 13: Garnish with parsley pieces and lemon wedges.
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Step 14: Serve immediately.
Detailed Guide
Dice as required (see Ingredients list).
Alternatively, use a kadhai.
Use medium heat. , Do so carefully, as they will sputter.
Cook until the mustard seeds stop sputtering and the fenugreek seeds turn darker in color. , Stir through quickly. , Stir to coat with the spices.
Then, allow to cook for about 6 to 8 minutes on the same medium heat.
Stir occasionally to prevent sticking and to cook all sides of the diced pieces.
When the potato pieces are golden brown on all sides, move to the next step. , Continuing to stir, cook for another 5 minutes. , Pour the water over the top, then place the lid on the pan or kadhai.
Reduce to a medium-low heat and leave to cook for about 15 minutes. , However, do so with care, to avoid breaking any of the vegetables. , Stir in gently, then allow to cook some more.
The stew is ready when the sauce thickens and the vegetables have become tender. , Spoon the stew into serving bowls. ,, It goes well with an Indian style bread, such as roti, pooris or parathas.
About the Author
Diane Peterson
A passionate writer with expertise in creative arts topics. Loves sharing practical knowledge.
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