Bengali vegetable curry

Ingredients

(6 People)

400 grams of peeled and chopped potatoes
1 diced eggplant
150 grams of pumpkin – or zucchini – cut into cubes
150 grams of peas
3 tablespoons of ghee
1 teaspoon ground cumin
2 bay leaves
1 teaspoon of brown sugar
½ teaspoon fenugreek seeds
½ teaspoon black mustard seeds
½ teaspoon anise seeds
2 crushed chili peppers and salt

PREPARATION

Step 1

In hot ghee, sauté the mustard seeds; then add the crushed chilies and fenugreek seeds.
When they are all golden brown, add the powdered spices and continue frying for a few seconds.
Add the potatoes and brown them for a few minutes; then add the other vegetables and sauté them for 5 minutes.

Step 2

Add the salt, sugar and cover with water.
Put the lid on and continue cooking until the vegetables soften.
Serve with Naan.

Spices for the recipe

Other recipes

Thai beef satay

Chicken curry with cashews

Jamaican Jerk Chicken

Vietnamese Chà cà

Lamb shawarma

Bengali vegetable curry