Bengali Vegetable Curry or Bengali Tarkari | Vegetable Curry Recipe

Bengali Vegetable Curry Recipe, Bengali Vegetable Curry

I have adapted this Bengali Recipe of Mixed Vegetable Curry from – The Hare Krishna Book of Vegetarian CookingBengali Vegetable Curry or Bengali Tarkari. 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.

Bengali Veg Curry with Ajwain Pooris

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 Tarkari Sabzi Curry

If you are looking for more Bengali Recipes then do check Shukto, Orange Kheer, Mango Chutney and Baingan Bhaja.

Bengali Vegetable Curry Recipe Details Below:

Bengali Mixed Vegetable Stew or Bengali Tarkari
Bengali Tarkari - Bengali Recipe of Mixed Vegetable Stew.
CUISINE: Bengali
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 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
  • salt
  1. Heat the ghee or oil in a large pan or kadhai over medium heat.
  2. Add the mustard seeds, bay leaves and fenugreek seeds.
  3. When the mustard seeds stop sputtering and the fenugreek seeds darken, add the red chillies, fennel seeds, and ground cumin powder.
  4. Immediately add the diced potatoes.
  5. Turn the potatoes for about 8 minutes, letting them golden brown on all sides.
  6. Then add the squash and eggplant.
  7. Keep cooking and stirring for 5 more minutes
  8. Now put in the peas or green beans along with the water and cover the pan.
  9. Cook over medium-low heat.
  10. Stir gently every 5 minutes or so. Take care not to break the veggies while stirring.
  11. 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.
  12. Garnish the tarkari with wedges of lemon and sprigs of parsley.
  13. Serve this delectable Bengali Tarkari with hot pooris or parathas.

{ 3 Responses }