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
More recipes using Vegetables
Vegetable Curry
A flavorful and colorful vegetable curry, perfect as a centerpiece dish. This recipe creates a border of mixed vegetables surrounding a rich and aromatic curry sauce.
Modern Curried Vegetables
A modernized version of a classic curried vegetable dish, featuring a blend of fresh vegetables in a creamy, flavorful sauce. Includes a variation with chicken stock and cream for a richer flavor.
Modern Macedoines with Curry Sauce
A modernized version of Macedoines, a mixed vegetable dish, served hot with a flavorful curry sauce or cold as a vegetable salad.
Cottage Soup
A hearty, frugal vegetable soup thickened with oatmeal or barley and fortified with rice. This traditional recipe features a mirepoix of root vegetables browned in butter and is finished with a garnish of dried mint, similar to the service of Green Pea Soup.
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.
You Might Also Like
Parsi Egg Curry (Kari Idani)
This traditional Parsi egg curry, known as Kari Idani, features hard-boiled eggs simmered in a luxurious, saffron-infused coconut gravy. The dish begins with a fragrant base of browned onions and a freshly ground paste of roasted coriander, cumin, and coconut, creating a rich and complex flavor profile. Finished with a splash of tart lemon juice and whole green chilies, this creamy, golden curry is perfectly served alongside steamed rice or crusty bread to soak up the sauce.
Vegetable Curry Without Meat or Chicken
This versatile Parsi preparation method adapts traditional meat-based curry techniques for vegetarian ingredients like chana dal, masoor lentils, and fresh vegetables. By omitting the meat and adjusting the spice proportions, it creates a lighter yet deeply flavorful dish that highlights the natural taste of the legumes. The recipe offers flexibility to prepare the dish either simply seasoned with salt or enriched with a full savory masala blend.
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.
Tomato Curry
A luxurious Parsi-style curry that creates a silky, aromatic gravy through a unique technique of extracting milk from a blend of fresh coconut and ripe tomatoes. This historical dish combines the tang of tomatoes with the richness of coconut milk, infused with a freshly ground paste of garlic, dry chilies, and roasted saffron. The result is a vibrant, golden-red sauce that pairs perfectly with steamed rice or Khichdi, optionally fortified with hard-boiled eggs for a complete meal.