Khuttah Carree (Acid Vegetable Curry)
A tangy vegetable curry featuring sour or acidic vegetables, part of the traditional bhahjees (vegetable curry) repertoire. This dish uses tart vegetables or tamarind to create a distinctive sour flavor profile.
Ingredients
- 4 cups Mixed vegetables (such as tomatoes, okra, eggplant, or drumsticks), chopped (Choose vegetables with natural acidity or that pair well with sour flavors)
- 2 tablespoons Tamarind paste (Or use lemon juice as substitute)
- 2 medium Onions, thinly sliced
- 3 tablespoons Vegetable oil or ghee
- 1 teaspoon Ground turmeric
- 1 teaspoon Red chili powder (Adjust to taste)
- 1 tablespoon Ground coriander
- 1 teaspoon Ground cumin
- 1 tablespoon Fresh ginger, minced
- 4 cloves Garlic cloves, minced
- 1 teaspoon Salt (Or to taste)
- 1 cup Water
- 10 leaves Fresh curry leaves (Optional but traditional)
- 1 teaspoon Black mustard seeds (Optional for tempering)
Instructions
- 1Wash and chop the mixed vegetables into bite-sized pieces. If using tamarind paste, dissolve it in 1/4 cup warm water and set aside.
- 2Heat oil in a large pan or kadhai over medium-high heat. Add mustard seeds and let them splutter for about 30 seconds. Add curry leaves if using.
- 3Add sliced onions to the pan and fry, stirring frequently, until they turn golden brown and softened.
- 4Add minced ginger and garlic to the pan and fry for 1-2 minutes until fragrant. Then add turmeric, chili powder, ground coriander, cumin, and salt. Stir well to combine and cook for 1 minute to toast the spices.
- 5Add the chopped vegetables to the pan and stir well to coat them with the spice mixture. Cook for 3-4 minutes, stirring occasionally.
- 6Pour in the water and dissolved tamarind paste (or lemon juice). Stir well to combine all ingredients.
- 7Bring the curry to a boil, then reduce heat to low. Cover and simmer until the vegetables are tender and the flavors have melded together.
- 8Taste and adjust salt and sourness as needed. If too sour, add a pinch of sugar. If not sour enough, add more tamarind or lemon juice. Serve hot with rice or flatbreads.
Nutrition Facts
You Might Also Like
Khuttah Carree (Acid Vegetable Curry)
A tangy and sweet vegetable curry made with seasonal vegetables, tamarind water, and aromatic spices. This traditional Indian curry is served cold and features a distinctive sour-sweet flavor profile.
Sweet and Sour Bitter Gourd
This traditional Gujarati "Khat-Mith" (Sweet and Sour) curry transforms bitter gourd into a rich, glossy delicacy by balancing its natural bitterness with a robust jaggery and tamarind glaze. Tender slices of karela are first treated to reduce their bite, then simmered with caramelized onions, aromatic spices, and a tangy-sweet sauce until the ghee separates. The result is an intensely flavorful, melt-in-the-mouth dish that pairs perfectly with roti or rice.
Mixed Vegetable Curry with Coconut Milk
A rich and aromatic Parsi-style vegetable curry featuring tender eggplants, potatoes, and pearl onions simmered in fresh coconut milk. This traditional "Tarkari ni Curry" combines a freshly ground green masala paste made from coconut, coriander, and spices with the creamy sweetness of coconut milk for a luxurious texture. The dish is slow-cooked until the ghee separates, resulting in a flavorful main course best served with rice or rotis.
Parsi Cabbage or Cauliflower Curry
This traditional Parsi vegetable dish transforms simple cabbage or cauliflower into a rich, aromatic side with a unique sweet and sour profile. Finely shredded cabbage is simmered in creamy coconut milk with caramelized onions, vinegar, and a blend of turmeric and ginger-garlic paste. The result is a tender, flavorful curry that pairs perfectly with rotis or rice, offering a delightful balance of savory and tangy notes.