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.
Ingredients
- 2 pounds Eggplants (tender, seedless) (Originally 1 seer.)
- 1 pound Potatoes (large) (Originally 0.5 seer.)
- 1 pound Small onions (pearl onions or shallots) (Originally 0.5 seer.)
- 1 pound Green peas or Papdi beans (shelled) (Originally 0.5 seer.)
- 1 cup Ghee (Originally 0.5 seer (approx 2 cups). Reduced for modern preference, but can be increased for authenticity.)
- 1 whole Coconut (fresh) (Grated. Divided into two halves.)
- 1 1/2 tablespoons Fresh ginger (Originally 1.5 tola.)
- 1 1/2 teaspoons Garlic cloves (Originally 0.5 tola.)
- 1 piece Cinnamon stick (Originally 5 val (approx 2 inches).)
- 10 pods Cardamom seeds (Use seeds only.)
- 5 whole Dried red chilies (large)
- 2 cups Fresh coriander leaves (cilantro) (Originally 3 bunches.)
- 2 teaspoons Coriander seeds (Heaping spoons. Husks removed if possible.)
- 1 teaspoon Cumin seeds (Heaping spoon.)
- 2 teaspoons Salt (Heaping spoons, or to taste.)
- 3 teaspoons Lemon juice
Instructions
- 1Grate the coconut. Take half of the grated coconut and blend it with warm water. Strain through a cloth or fine sieve to extract the coconut milk. Repeat the process 2-3 times until you have approximately 5 cups (1.25 seer) of coconut milk. Set aside.
- 2Peel the eggplants and cut lengthwise slits into them (or cut into large chunks). Peel the potatoes and onions and cut them into halves. Soak the eggplants, potatoes, and onions in cold water along with the shelled peas or papdi beans to keep them fresh.
- 3Lightly roast the coriander seeds. Wash the fresh coriander leaves and chilies. Grind the remaining half of the grated coconut together with the roasted coriander seeds, fresh coriander, chilies, ginger, garlic, cinnamon, cardamom seeds, and cumin into a very fine paste.
- 4Heat the ghee in a large, heavy-bottomed pot (traditionally a tin-lined vessel). Add the ground masala paste and fry until it turns reddish and fragrant. Drain the vegetables and add them to the pot (onions, potatoes, eggplants, and peas). Sauté for about 5 minutes, stirring constantly.
- 5Pour in the extracted coconut milk and add the salt. Bring to a boil, then reduce heat to low. Simmer gently until the vegetables are tender and the ghee separates and floats on top. Stir occasionally to prevent sticking.
- 6Once the curry is cooked and the oil has risen to the surface, remove from heat. Stir in the lemon juice immediately before serving.