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Bengal Curry

Madhuri.Dixit's picture
Ingredients
  Meat/Vegetables 250 Gram
  Pounded jaggery 2 Tablespoon, soaked
  Tamarind water 1 Tablespoon (Thick Consistency)
  Coriander leaves 1 Tablespoon, chopped fine
  Ghee 6 Tablespoon
  Onions 2
  Coriander powder 1⁄2 Teaspoon
  Green chili 1
  Salt 1⁄2 Teaspoon
  Ginger 1⁄4
  Turmeric powder 1⁄2 Teaspoon
  Cumin seeds 1 Teaspoon
  Red chili 1
Directions

Heat the ghee and fry the paste.
Keep stirring till the ghee rises to the top.
Add the meat or vegetables and mix well.
Add water (one cup water if the accompaniment is to be rice, less with puri or chappati).
Cover and cook on a low fire till tender.
Add coriander leaves, jaggery and tamarind water, and simmer for a few more minutes.
The gravy becomes thicker after removing from the fire, so add more water than appears necessary.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Stir Fried
Dish: 
Curry
Ingredient: 
Vegetable
Interest: 
Everyday

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