Hasna Begum’s Mixed Vegetable Curry

Name: Hasna Begum’s Mixed Vegetable Curry
Yield: Serves 4 to 5
Cuisine: Bangladesh
Ingredients: 3 tablespoons mustard oil or vegetable oil or a blend of the two; 1 teaspoon Bengali Five-Spice Mixture, or a scant ¼ teaspoon each black mustard, cumin, fennel, fenugreek, and nigella seeds; ½ teaspoon cayenne; ½ teaspoon turmeric; 1 teaspoon ground coriander; 1¼ cups water; Lime wedges; About 1 tablespoon fresh lime juice, or to taste; Coriander sprigs (optional); 2 teaspoons sugar; 1 cup seeded, peeled, and cubed (½-inch dice) squash, such as delicata or pumpkin; 1 scant cup cubed (¼-inch dice) carrots; 1 cup peeled and cubed (½-inch dice) zucchini or other summer squash; A generous handful of green beans, trimmed and cut into ½-inch lengths (1 cup); 2 bay leaves; 2 green cayenne chiles, cut into ½-inch-wide rings; About 1½ teaspoons salt; 1 scant cup cubed (½-inch dice) potatoes

Preparation info

Serves
4 to 5

Difficulty
Medium

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

This simple Bangladeshi mixed vegetable dish is called niramish, meaning “no protein.” It contains no meat—and no onion or garlic either. It cooks in about ten minutes, a real bonus when you’re in a rush. Chopping takes a little time, but not more than ten minutes.

The main thing is to use an equal amount of a number of vegetables, all cut small. This recipe calls for about one cup (from about a quarter pound) of five different vegetables. If you want to omit one, increase th

Ingredients

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Vegetables

Monique Llamas

4 years ago from United States

Get ready for a ton of chopping. Your arm will be tired but it is absolutely worth the effort. The dish feels health and somehow seems hearty too. Beware how spicy your chiles are, I served this to friends who found the heat a bit challenging.

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Hasna Begum’s Mixed Vegetable Curry

Ingredients

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