Tarkari Ni Kari Recipe (Parsi Style Vegetable Curry)
'Tarkari Ni Kari' is a Parsi Special Vegetable Curry. Fresh seasonal vegetables are used to make this simple , tasty everyday curry. The spices used in this dish are similar to the Indian coastal cuisine . The curry is semi gravy and the use of tomatoes, chillies and tamarind gives it a mild sweet, spicy and tangy taste. The use of fresh coconut or coconut milk further enriches the taste of the curry. This Vegetable Curry is a healthy addition to any meals and can be served along with rice or roti.
Serve Tarkari Ni Kari along with Steamed Rice Or Whole Wheat Lachha Paratha for a weekday lunch or dinner.
If you like this recipe, you can also try other Parsi recipes such as
10 M
20 M
30 M
4 Servings
Ingredients
- 3 cups Mixed vegetables , chopped and steamed
- 2 Tomatoes , ripe and pureed
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Sugar
- Salt , to taste For the ground masala paste
- 1/2 cup Fresh coconut
- 1 Onion , chopped
- 2 Green Chillies
- 1 Garlic
- 1/2 inch Ginger
- 1/2 teaspoon Cumin seeds (Jeera)
- 30 grams Tamarind For tempering
- 2 teaspoons Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 Dry Red Chilli , halved
How to make Tarkari Ni Kari Recipe (Parsi Style Vegetable Curry)
To begin making the Tarkari Ni Kari recipe, grind all the ingredients given under 'for the ground masala paste' to a smooth paste adding water and set it aside.
Heat a wide pan with oil and temper with ingredients given under tempering.
Once tempered add the tomato puree, turmeric powder, coriander powder, chilli powder, sugar, salt and allow it to cook for 3 to 4 minutes over low flame.
Add the steamed vegetables and the the ground masala paste and cook for another 5 to 7 minutes and switch off.
Your simple yet wholesome Parsi Style Tarkari Ni Kari is ready.
Serve Tarkari Ni Kari along with Steamed Rice Or Whole Wheat Lachha Paratha for a weekday lunch or dinner.
1 cup = 250 ml cup
You can use french beans, carrots, cauliflower, beetroot, potatoes , peas and any other seasonal vegetable. Instead of grated coconut you can use 1 cup coconut milk.
