Bhojpuri-Style Mixed Vegetable Curry

Ingredients

While the original Sicilian Ciaudedda is a vegetable stew with Mediterranean flavors, this Bhojpuri adaptation incorporates the bold and aromatic spices of Bhojpuri cuisine. The original dish uses ingredients like eggplant, zucchini, and potatoes, whereas the Bhojpuri version includes vegetables commonly found in Bhojpuri cuisine such as cauliflower, peas, and carrots. The cooking techniques and flavors have been adjusted to create a curry that is rich, spicy, and bursting with Bhojpuri flavors. We alse have the original recipe for Ciaudedda, so you can check it out.

• 2 cups (400g) cauliflower florets 2 cups (400g) cauliflower florets
• 1 cup (150g) carrots, diced 1 cup (150g) carrots, diced
• 1 cup (150g) green peas 1 cup (150g) green peas
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 green chilies, slit 2 green chilies, slit
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• 2 tablespoons oil 2 tablespoons oil
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 8g
• Protein: 5g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add ginger-garlic paste and green chilies. Sauté for a minute.
4. 4.
   Add tomato puree and cook until the oil separates from the masala.
5. 5.
   Add coriander powder, turmeric powder, garam masala, and salt. Mix well.
6. 6.
   Add cauliflower florets, diced carrots, and green peas. Mix until the vegetables are coated with the masala.
7. 7.
   Cover the pan and cook on low heat for 15-20 minutes or until the vegetables are tender.
8. 8.
   Garnish with fresh cilantro leaves and serve hot with rice or roti.

Treat your ingredients with care...

• Cauliflower — Cut the cauliflower into florets of similar size to ensure even cooking.
• Carrots — Dice the carrots into small pieces to ensure they cook through within the given time.
• Green peas — If using frozen peas, thaw them before adding to the curry.

Tips & Tricks

• For a spicier curry, increase the number of green chilies or add red chili powder.
• Adjust the consistency of the curry by adding water if needed.
• Serve the curry with steamed rice or hot rotis for a complete meal.
• Customize the vegetables according to your preference and seasonal availability.
• To enhance the flavor, add a squeeze of lemon juice before serving.

Serving advice

Serve the Bhojpuri-style mixed vegetable curry hot with steamed rice or freshly made rotis. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Present the Bhojpuri-style mixed vegetable curry in a vibrant serving dish, allowing the colorful vegetables to shine through the rich tomato-based gravy. Serve with a side of rice or roti and garnish with a sprig of fresh cilantro.