Bengali style vegetables

1/2 cauliflower, broken into small florets

1 large potato, peeled and diced

1 cup green beans, trimmed

2 zucchini, sliced

2 green chilies

3cm piece of fresh ginger, peeled

1/2 cup plain non diary yoghurt

2 tsp ground coriander

1/2 tsp ground turmeric

2 tbsp ghee or vegetable oil

1/2 tsp garam masala

1 tsp cumin seeds

2 tsp sugar

1 pinch ground cloves

1 pinch ground cinnamon

1 pinch ground cardamom

1/2 tsp salt

1/2 tsp ground black pepper


bring a large pan of water to boil. Add the cauliflower and potato, cook for about 5min. Add the beans and zucchini and cook for 2-3min.

Cut chilies in half, remove seeds, coarsely chop them. Finely mince the ginger. Mix the chilies and ginger in a small bowl.

Drain the vegetables and place them into a  deep bowl. Add the chili and ginger mixture, with yoghurt, coriander and turmeric. Season with plenty of salt and pepper and mix well.

Heat the ghee or oil in a large frying pan. Add the vegetable mixture and cook over a high heat for 2 min, stirring occasionally.

Stir in the garam masala and cumin seeds, continue cooking for another 2 min.

Stir int he sugar and remaining spices and cook for 1-2min or untill the liquid is evaporated.


Notes: to make a lower protein version omit or reduce the potato.  To make the dish less spicy reduce the amount of chili and ginger used.


(recipe adapted from The Vegetarian kitchen. L.Fraiser)


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