Vegetable Curry Recipe
(Hin-thi Hin ywet Hin-tamyo)
Burmese Recipes

The proportion of vegetables can be varied to suit individual taste and availability.
 

Ingredients:

3
1
4
1
225 g/8 oz
4 tbsp
1
3
1 cm/1/2 inch
1 tsp
1/2 tsp
75 g/3 oz
3
3 tbsp
1
 

medium potatoes, peeled and cut into 3.5 cm/11/2 inch cubes
medium aubergine, cut into 2.5 cm/1 inch slice
carrots, peeled and diced.
medium cauliflower, divided into florets
okra cut into 2.5 cm/1 inch lengths
vegetable oil
medium onion, peeled and pounded
garlic cloves, peeled and crushed
piece of fresh root ginger, peeled and pounded
chili powder
turmeric powder
dried salt fish, roughly sliced (optional)
tomatoes, roughly chopped
chopped coriander leaves
fresh green chili (optional)
 

Method:

1. Put the potatoes, aubergine (eggplant), carrots, cauliflower and okra in a bowl. Cover with cold water and set aside.
    

2. Heat the oil in a large pan, add the onion, garlic, ginger, chili powder and turmeric and stir-fry until fragrant.
    

3. Add the salt fish, if using stir-fry for 2 minutes, then stir in one third of the tomatoes and the coriander. Add the potatoes and just enough water to cover (Add a little salt if salt fish is not used.) Bring to the boil, then lower the heat and simmer for 10 minutes.
    

4. Add the aubergine (eggplant) and carrots, simmer for 5 minutes, then add the cauliflower and a little more water, if necessary. Bring back to the boil, add the remaining tomatoes and the chili, if using. Simmer for 5 minutes, then add the okra.
    

5. Lower the heat and simmer for 5 minutes or until the vegetables are cooked, but still firm, and most of the liquid has been absorbed. Discard the chili, if used. Serve hot.

SERVES 4