I have adapted this Bengali Recipe of Mixed Vegetable Curry from – The Hare Krishna Book of Vegetarian Cooking. Its called as Bengali Tarkari in the book. Tarkari is the bengali term for vegetables. Its basically a Bengali Recipe of Mixed Vegetable Stew.
This stew was yum and went very well with the ajwain pooris, that I had made.
I used mustard oil instead of ghee. This recipe does not use the bengali 5 spice mix also known as Panch Phoron. Yet, a few spices from the Panch Phoron is used here – namely, black mustard seeds, fennel seeds and fenugreek seeds. Also, instead of cumin seeds, in the recipe, ground cumin powder is added.
Bengali Vegetable Curry Recipe Details Below:
- 5 medium sized potatoes, diced
- 1 large eggplant, diced
- 350 gms squash ( I used butter squash or pumpkin as they are known here), diced
- 450 gms peas (fresh/frozen) or chopped green french beans
- 3 tbs ghee or vegetable oil
- 1 and a half tsp of black mustard seeds
- 2 dried chillies, crushed
- 2-3 bay leaves
- 1 tsp fenugreek seeds
- 1 tsp fennel seeds
- 1 tsp ground cumin powder
- 2 and half cups water
- 2 tsp sugar or brown sugar
- 2 lemons, quartered
- 6 sprigs of parsley
- Heat the ghee or oil in a large pan or kadhai over medium heat.
- Add the mustard seeds, bay leaves and fenugreek seeds.
- When the mustard seeds stop sputtering and the fenugreek seeds darken, add the red chillies, fennel seeds, and ground cumin powder.
- Immediately add the diced potatoes.
- Turn the potatoes for about 8 minutes, letting them golden brown on all sides.
- Then add the squash and eggplant.
- Keep cooking and stirring for 5 more minutes
- Now put in the peas or green beans along with the water and cover the pan.
- Cook over medium-low heat.
- Stir gently every 5 minutes or so. Take care not to break the veggies while stirring.
- After 15 minutes, add the sugar and salt. Stir to mix and cook slowly on the same low heat until the vegetables are tender and the sauce is thick.
- Garnish the tarkari with wedges of lemon and sprigs of parsley.
- Serve this delectable Bengali Tarkari with hot pooris or parathas.