Monday, 13 November 2017

Tarkari ni Curry ~ Vegetable Curry

Vegetarian Curry ~ Tarkari ni curry





A curry is most versatile. It tastes good with a meats, chicken, seafood, vegetables and even simple boiled eggs. One can serve it up with boiled rice, a vegetable palau or lemon or saffron rice depending on what one chooses to add to the curry itself. Left overs of just curry can often be refreshed with an addition of potatoes and eggs. The choices are numerous.
Here is one perfect for vegans and vegetarians with all the flavour needed to make it delicious. 




Curry with vegetables; potatoes, carrots, green beans, green peas.



Serves 6 persons.

Ingredients


1 cup dessicated or freshly scraped coconut
1 whole pod of fresh peeled garlic
1 small onion
1/2 cup fried onions
1/2 tsp sugar
1 tsp salt
1 tbsp corriander powder
1 1/2 tsp cumin powder
1/2 tsp turmeric powder
1 1/2 tsp red chillie powder
1/4 cup vinegar
12 curry patta/ leaves
2 green chillies, slit
1 cup water
1/2 cup fresh tomato puree
1 tsp tamarind paste or kokum paste


2 cup of diced fresh vegetables of choice

Grind together the coconut, garlic, onion's', sugar, salt, corriander, cumin, trumeric  and chillie powders with the vinegar.
In a pan heat a tsp of oil and fry the above ground "masala". Once aromatic add the curry leaves, green chillies giving it another stir. Add the water, tomato puree and mix well. Bring it to a boil and cook for 20 minutes. Add the tamarind or kokum paste and allow to boil for a minute. Finally add the vegetables and cook until just done.

Serve with boiled rice or lemon rice and an onion~tomato~cucumber kuchumber.

Tips

Always add the root vegetables earlier then the rest to keep it evenly cooked and not allow it to turn to a mush.

If curry leaves are not available locally, try using 3 fresh or dry kaffir lime leaves.

Adding a squeeze of lemon or lime can replace the kokum or tamarind pastes.


For more delicious recipes from the Parsi Food repertoire click on my cookbook The Art of Parsi Cooking; reviving an ancient cuisine.

Photo courtesy Sheriar HIrjikaka

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