Bengali Vegetable Curry from Mietta's Recipe Collection

Mietta's Photos

The 2008
Mietta Song Recital Award

Bengali Vegetable Curry

Ingredients

4 tablespoons Ghee

Ghee Ghee

1/2 tablespoon Mustard Seeds

Mustard Mustard

1/2 tablespoon Fenugreek Seeds

Fenugreek Fenugreek

1/2 teaspoon Fennel Seeds or Aniseed

Fennel Fennel

1 teaspoon Cumin Powder

Cumin Seed Cumin Seed

1/2 teaspoon Paprika or Chilli Powder

Paprika Paprika

1 Bay Leaf broken

Bay Leaf Bay Leaf

1 lb Potatoes cubed

Potato Potato

1 Aubergine cubed

Egg Egg

1 cup cubed Marrow or Pumpkin

Marrow Bones Marrow Bones

1 cup Peas

Snow Peas Snow Peas

1 1/2 teaspoons Salt

Salt Salt

1 teaspoon soft Brown Sugar

Sugar Sugar

Method

Heat ghee and fry the mustard seeds, fenugreek, fennel, cumin, paprika and bay leaf. When the mustard seeds splutter, add the potatoes and fry for a few minutes then add the rest of the vegetables. Stir fry for five minutes. Sprinkle with salt and sugar and enough water to cook the vegetables. Cover and simmer till tender.

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Mietta's Photos

The 2008Mietta Song Recital Award

Bengali Vegetable Curry

Ingredients

Method

The 2008
Mietta Song Recital Award