Next: serendipity leftover soup
Back to main
mixed vegetable curry
Another recipe from Dom’s new book, “Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent”(here’s the first). A Bangladeshi dish with no meat, no onions or garlic.
This was pretty quick to throw together ( about ten minutes to chop vegetables and ten minutes to cook) and very tasty. We had it with rice and a chicken dish but it could be used in a vegetarian meal with several other vegetable dishes and some lentils.
The recipes notes say: “The main thing is to use an equal amount of a number of vegetables, all cut small. The recipe calls for about 1 cup of five different vegetables. If you want to omit one, increase the others a little. You could use different vegetables, substituting fresh corn cut from the cob, for example, or green peas, for one of the squashes. Chop all the vegetables into small cubes, the harder vegetables into the smallest cubes so they will all cook in the same time.“
I had some leftover eggplant so I threw that in as well and it fit in quite nicely.
Ingredients:
3 tablespoons mustard oil or vegetable oil
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1 teaspoon ground coriander
1/4 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1/4 teaspoon fenugreek
1/4 teaspoon nigella seeds (or substitute sesame seeds)
2 bay leaves
1 cup cubed (1/4 inch dice) carrots
1 cup cubed (1/2 inch dice) potatoes
1 cup seeded, peeled, and cubed (1/2 inch dice) squash such as delicata or pumpkin
1 cup green beans, trimmed and cut into 1/2 inch lengths
1 cup peeled and cubed (1/2 inch dice) zucchini or other summer squash
2 green cayenne chiles, cut into thin rings (or substitute jalapeno or serrano)
1 1/4 cups water
about 1 1/2 teaspoons salt
2 teaspoons sugar
about 1 tablespoon fresh lime juice or to taste
Optional garnishes cilantro sprigs and lime wedges
Directions:
Heat the oil in a large wok or heavy pot over medium high heat. Add the turmeric, cayenne, coriander, mustard, cumin, fennel, fenugreek, and nigella seeds and stir-fry briefly, keeping the spices moving in the hot oil. Add the bay leaves and stir. Add the vegetables one at a time, starting with the hardest ones (carrots, then potatoes, then squash and so on), stir-frying briefly after each addition. (If using fresh corn or green peas do not add yet. Also, I think I should have waited on the eggplant.) Then cook for several minutes after the last addition.
Add the chopped chiles, then add water and bring to a strong boil. Add 1 teaspoon of salt (and the corn or peas, if using) and cook 5 to 7 minutes or until all the vegetables are cooked, stirring occasionally. Stir in the sugar, then taste for salt and adjust if necessary. Add the lime juice just before serving.
Top with cilantro sprigs, if you wish, and serve with lime wedges.
Serves 4 to 5.
COMMENTS
-->Commenting is not available in this weblog entry.
Comments are being moderated. After you submit your comment it could take up to a couple hours, but usually only a few minutes, before it will appear. Thank you for your patience. If you have any questions, you may contact Domenico Bettinelli.