Tarkaris are a spicy vegetable curry, originating from the Indian subcontinent; notably in Bangladesh, India, and Nepal.Preparation methods for tarkaris range from simple to complex.
These curries made from vegetables are popular in large parts of the Indian subcontinent, Mauritius, Fiji, South Africa, and in the Caribbean.
Vegetable Curry
These curries made from vegetables are popular in large parts of the Indian subcontinent, Mauritius, Fiji, South Africa, and in the Caribbean.
Ingredients
- tablespoon(tbsp) oil
- 1/2 teaspoon(tsp) mustard seeds
- 1/4 teaspoon(tsp) fenugreek seeds
- 1/4 teaspoon(tsp) cumin seeds
- 1 teaspoon(tsp) coriander/cumin powder
- 1/2 teaspoon(tsp) tin peeled tomatoes,chopped
- 1 teaspoon(tsp) garlic paste
- salt to taste
- red chilly powder or whole green chillies to taste
- 1/4 teaspoon(tsp) turmeric
- 1 tablespoon(tbsp) tomato puree
- 1/2 kilogram(kg) mixed vegetables,cut into desired size
Instructions
- Heat oil. Add the mustard, fenugreek and cumin seeds and fry until seeds start to pop
- Add mixed vegetables and stir
- Add tomatoes and stir
- Add rest of the ingredients and mix well; reduce heat
- Cook on medium heat until the sauce thickens and the vegetables are cookN.B. Variations: The mixed vegetables can be substituted for any of the following and the curry prepared in the same way (extra water may be added where necessary): Flat Indian Beans (Goovar) Thin dark green Gourd (Ghisora) Aubergines/Potatoes Peas/Potatoes Cauliflower (cook on very low heat) Cabbage (cook on very low heat)
