This dish, known as Bengali-style Mixed Vegetable Curry, originates from the culinary traditions of Bengal, a region located in the eastern part of the Indian subcontinent. Bengal is renowned for its rich and diverse cuisine, which is characterized by the use of aromatic spices and fresh vegetables. The dish showcases the vibrant flavors and simple yet flavorful cooking techniques that are typical of Bengali cooking.
Bengali-style Mixed Vegetable Curry reflects the influence of both Bengali and Indian culinary traditions. The use of mustard oil, cumin seeds, and red chilies in the recipe highlights the characteristic flavors of Bengali cuisine. These spices infuse the dish with a distinct pungency and earthiness. The combination of carrots, potatoes, onions, and peas provides a harmonious blend of textures and flavors, creating a satisfying and wholesome dish that is both comforting and nourishing. Whether served as a standalone vegetarian main course or as a side dish alongside meat or poultry, this flavorful Bengali curry is a testament to the culinary heritage of the region.
Bengali-style Mixed Vegetable Curry offers a delightful combination of flavors that tantalize the taste buds. The dish strikes a balance between the sweetness of the carrots and peas, the earthiness of the potatoes, and the aromatic intensity of the spices. The mustard oil used in the recipe imparts a distinct pungent flavor that adds depth to the dish, while the cumin seeds contribute a warm and nutty undertone. The subtle heat from the dried red chilies adds a gentle kick, enhancing the overall flavor profile.
The vegetables retain their natural freshness and tenderness, providing a satisfying bite in every spoonful. The curry is well-seasoned with salt and a touch of sugar, which helps to enhance the flavors and create a harmonious balance between the various ingredients. The addition of spring onions towards the end of the cooking process adds a refreshing and vibrant element, further elevating the taste of the dish. Overall, Bengali-style Mixed Vegetable Curry offers a comforting and flavorful experience that showcases the culinary expertise and cultural heritage of Bengal.
Curried Carrots, peas and potatoes
Ingredients
- 6 Oz carrots
- 6 Oz boiled potatoes
- 6 Oz onions
- 1 spring onion
- 3 Tbsp mustard oil or another vegetable oil
- 1 1/2 Tsp cumin seeds
- 2 dried hot red chilies
- 6 Oz shelled peas
- 1 Tsp salt
- 1/4 Tsp sugar
Instructions
- Methods/Steps:
- Peel the carrots and cut them first into 1/2″ thick diagonal slices, then into 1/2″ dice.
- Peel the potatoes and cut them into 1/2″ dice. Peel the onions and chop them coarsely. Cut the spring onion into very thin slices, all the way to the end of its green section.
- Heat the oil in a large frying pan over medium heat. When hot, add the cumin seeds and let them sizzle for 3-4 seconds. Add the chopped onion and stir and cook for 5 minutes, or until the onion pieces turn translucent. Add the carrots and peas. Stir them for a minute, then cover, reduce the heat to low, and cook for about 5 minutes or until the vegetables are tender. Uncover and slightly increase the heat. Add the potatoes, salt, and sugar. Stir and cook for another 2-3 minutes. Finally, add the spring onion, stir, and cook for 30 seconds.
- Note: Remove the whole chilies before serving.
- This is a simple, quick-cooking dish. Ideally, it should be made in an Indian karhai, but if you do not have one, a large frying pan or sauté pan will do. The vegetables are cooked in a Bengali style but could easily accompany a roast chicken or grilled sausages.
