How to Make Bengali Vegetable Curry (Bengali Tarkari)

Bengali vegetable curry or Bengali tarkari is a delectable curry dish that is at heart a mixed vegetable stew. It's a warming dish with a gentle touch of curry.

Ingredients

  • 5 potatoes, medium sized, diced
  • 1 large eggplant, diced
  • 350g squash or pumpkin, diced
  • 450g peas (or use French beans, chopped)
  • 3 tablespoons ghee or vegetable oil
  • 2 1/2 cups water
  • 2 teaspoons brown sugar (optional)
  • Salt, to taste

Spices:

  • 1 1/2 teaspoons of black mustard seeds
  • 1 to 2 chillies, crushed (to taste)
  • 2 to 3 bay leaves
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin powder, ground

Garnish:

  • 2 lemons, cut into wedges for serving
  • 6 sprigs fresh parsley

Steps

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    Wash the vegetables well. Dice as required (see Ingredients list).
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    Heat the ghee or oil in a large pan. Alternatively, use a kadhai. Use medium heat.
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    Add the mustard seeds, bay leaves and fenugreek seeds to the oil. Do so carefully, as they will sputter. Cook until the mustard seeds stop sputtering and the fenugreek seeds turn darker in color.
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    Add the chillies, fennel seeds and cumin powder. Stir through quickly.
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    Add the diced potatoes. 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.
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    Add the squash and eggplant pieces. Continuing to stir, cook for another 5 minutes.
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    Add the peas (or beans if using instead). 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.
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    Stir now and then. However, do so with care, to avoid breaking any of the vegetables.
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    Add sugar and salt to the stew. Stir in gently, then allow to cook some more. The stew is ready when the sauce thickens and the vegetables have become tender.
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    Remove from the heat. Spoon the stew into serving bowls.
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    Garnish with parsley pieces and lemon wedges.
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    Serve immediately. It goes well with an Indian style bread, such as roti, pooris or parathas.

Tips

  • Keep an eye on this dish the entire time you're cooking it; if it isn't stirred frequently enough or if the heat is too high, it will quickly burn to the base of the pan.

Things You'll Need

  • Cutting board
  • Kitchen knife
  • Large pan or kadhai, with lid
  • Wooden spoon, for stirring
  • Serving bowls

Sources and Citations

Article Info

Categories: Recipes