Variety of Vegetable Currys (શાક)

Fresh vegetables in the garden

Variety of Vegetable Currys (શાક)

Course: Main Dish
Cuisine: Gujarati, Indian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1 person
Note that vegetables like otatoes, peas, cauliflower, white cabbage, or pumpkin will require jeera in the vaghar. When cooking aubergines and green beans such as french beans, valor, or papdi, use ajwain for the vaghar. I like to add garlic to these vegetables too.The salt in the recipe will release the water from the vegetables which will help in the cooking. Try not to add any extra water otherwise the curry will become bland and liquidy.
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Ingredients

  • 200 g vegetable Peeled, diced or shredded where needed.
  • 1 tbsp vegetable or olive oil
  • 1 tspn jeera /cumin
  • 1 tsp ajwain To be added when cooking aubergines or green beans such as french, valor, papdi, etc.
  • 1 clove garlic(optional) crushed or chopped finely. Adds flavour specially to aubergines and green beans.
  • 1 tspn rai/mustard
  • 3-4 grains methi/fenugreek
  • pinch hing/asafoetida
  • 1 tspn haldal/turmeric
  • 1 tspn Salt to taste
  • 1 tspn dhana jeeru/cumin-coriander powder mix Can add other masala mixes, such as garam masala, or goda masala to give a different taste.
  • 1 tspn green chili and ginger paste add according to taste and can substitute with 1 tspn red chili powder.
  • 1 tspn green coriander leaves finely chopped

Instructions

  • Prepare the vegetable. Make sure to leave peeled cubed potatoes immersed in water to avoid discolouration. To get an evenly cooked curry ensure vegetables are all of equal size.
  • Heat the oil at high heat, in a thick based pan that can be covered. Use the correct size pan. If the pan is too big then the vegetables will not cook well.
  • When oil becomes hot add the vaghar ingredients, jeera, (ajwain), rai, and methi in the order given with the hing at the end. Add garlic if using.
  • Add the turmeric and quickly add the vegetables
  • Lower the heat. Sprinkle the salt, chili/ginger paste and dhana- jeeru powder. Stir and cover.
  • Check after 5 minutes to see if vegetable is cooked. Can either pierce with a skewer or bite into a small piece. As long as the vegetable is not raw, how long you cook will depend on your preference.
  • Once cooked, transfer to a serving bowl, sprinkle with coriander and serve.

Notes

Please look up the 'Rituals of a gujarati meal' to help you in planning a fuller menu.
Adding chopped onions together with the vegetable will give a different taste to the curry. If you want to make a saucy curry add a chopped medium ripe tomato at the end and cover. In this case adding a small amount of water in the early stage will help in preventing the vegetables sticking to the bottom of the pan. Turn off the heat and leave for a few minutes. Taste before serving and add small amount of sugar if the curry has become sour with the tomatoes.
To rectify watery curries look up my 'Top Tips on Cooking'