Total Time
45mins
Prep 15 mins
Cook 30 mins

These veggies are a great change with marvelous taste!! A version of "Panch Charchari" from the local newpaper. Use as much or as little curry paste as you wish. Gives a great lift to a meal served with fish, poultry of any kind of meat, or serve alone over rice.

Ingredients Nutrition

Directions

  1. Heat the oil in a large frying pan over medium heat.
  2. Saute the mustard seeds until they pop.
  3. Remove from pan and set aside.
  4. Stir in the poatotes and shallots, reduce heat, cover and simmer for 5 minutes.
  5. Stir in the eggplant, beans, peas and tomatoes.
  6. Mix in the curry paste and half the coriander.
  7. Cover and simmer for 20 minutes, stirring occasionally.
  8. Add the mustard seeds and sprinkle with the remaining coriander leaves before serving.
Most Helpful

Wow.. let me tell you, this is a wonderful dish!! Of course, being the curry queen lol I used TONS of curry paste! I served it with poultry and rice...but I just ate this lol :-) It was spectacular!!! It took a bit longer for me to cook, however after the 20mins I didnt really time it, sorry :-( Anywho...I have SEVERAL people that I plan to share this with!! Thanks so much!!!

love4culinary May 23, 2003