Tarkari

Tarkari is cooked vegetables. 

In Nepal, people prefer to eat curry with their meals and even in tiffin and breakfast. 

Curry is very important dish in Nepali food item. Either it is rice, roti or chapati, people have curry and dal at the side. 

The type of Tarkari people eat depend upon the place and the season during the year. 

In summer, people generally have green vegetables and in winter they mostly have preserved vegetables, like Gundruk, Sinki and other Peas.
Nepali Tarkari Curry

Karkala ko Tarkari

posted Jul 31, 2012, 8:51 PM by Weall Nepali   [ updated Aug 22, 2012, 6:04 AM ]

Karkalo ko Tarkari (Colocasia Leaf Curry)

Karkala Pidalu

Karkala Tarkari is eaten in Nepal mostly in the festival of Teej and Panchami. Women eat rice with karkalo curry in day of Panchami during Teej festival.

This vegetable is very tasty but it is very difficult to cut and clean. Some people are allergic to this plant and start itching and scratching just touching Karkalo plant. To reduce the itching effects we apply cooking salt all over our hands. 

The plant is should not be eaten raw or uncooked due to presence of toxic calcium oxalate crystals, typically as raphides. Taro leaves also must be handled with care due to toxicity of the leaves, but are completely safe after cooking.

How to cook

Utensils

Big pot
Spatula

Ingredients 
 
Colocasia or taro Leaves with steam (karkalo ko bot) – 5 
Colocasia or taro  Leaves (tender ones / gava) -5
Colocasia or taro  root (pidalu) - 3
Mustard Oil - 2 table spoon
Fenugreek Seeds - 1/2 table spoon
Jimmu (Optional) - 1/2 table spoon
Whole Red Chilies - 2
Sano Kerau- 1 cup (a type of green peas) 
Lemon or Lime Juice- 1 tea spoon

Method

Peel the skin of Pidalo and cut into desire shapes

Meanwhile wash the karkalo leaves and keep aside for few minutes

For tender leaves wash and keep it aside for few minutes 

When they dry roll and wrist them into loose knots, tuck both ends to form rounds

Now take the fibers off the steam and cut onto shape of your desire 

Heat oil in a pan 

Pour fenugreek seeds, jimmu, and red chilies into hot oil

Add colocation and sano kerau into the oil

Add turmeric too and salt Stir it well 

Covered it and cook

You will see water in the pan 

Let the water dry and add coriander, cumin and red chili powder

When the water dries and it starts give pleasant smell

Add lemon juice mix well

Karkala ko tarkari is ready to serve! 




Lauka ko Tarkari

posted Jul 25, 2012, 5:11 PM by Weall Nepali


Bottle Gourd Curry

Lauka is called calabash in English and it is widely known as the bottle gourd. Many people love Lauka curry. For them this is a new way to cook Lauka. And for them who never tried it or did not like it before, try this way, you may like it.













lauka ko tarkari
How to make Lauka Ko Tarkari 


Utensils

Bowl 
Spoon 
Pan 

Ingredients

Lauka -1 
Potato- 2 
Curd – 1 cup 
Cumin powder-1 teaspoon
Coriander powder-1 teaspoon
Red chili powder-1 teaspoon
Salt-1 teaspoon
Turmeric powder –1/2 teaspoon
Bay leaf – 3 
Onion – 1 
Tomato puree -1tablespoon 
Oil -2 teaspoon
Fenugreek seed- ½ teaspoon
Thyme seed -1/2 teaspoon

Method 

Finely wash and cut your lauka and potato in the shape you desire

Cut onion into desired shape (I prefer small pieces)

In a bowl add all the vegetables 

Add curd salt and other spices mix well (it smells really good)

Let it marinate for whole night

In the morning heat a pan 

Add about ½ table spoon oil and add fenugreek seed and thyme seed

When they turn golden brown add the marinated mixture cover it 

Stir and cook mixture for about 15 minutes in low flame (I prefer cooking it in pressure cooker with one whistle)

You know the lauka is done when thick gravy forms and smells really good

This type of lauka tastes good with roti !


Banana Curry

posted Jul 24, 2012, 5:00 PM by Weall Nepali   [ updated Jul 24, 2012, 5:09 PM ]


Kera Ko Tarkari

केरा को तरकारी


kera ko tarkari
Utensils

Pan
Knife
Spatula

Ingredients

Bananas peeled and sliced 1/2 inch thick approx-3 cups 
Oil -1 tablespoon 
Cumin seeds (jeere) 1/2 teaspoon
Asafetida (hing) 1/8 teaspoon
Green chili minced- 1 adjust to taste
Pinch of turmeric 
Ginger finely chopped- 1 teaspoon
Salt adjust to taste-1/2 teaspoon
Mango powder (amchoor) -1/2 teaspoon
Chopped green cilantro - 2 tablespoons
Water-2 tablespoon

Method

Heat the oil in a sauce pan on medium high

Add cumin seeds, asafetida, green chili and turmeric

Stir for a few seconds

Add bananas slices, ginger, mango powder and water 

Stir gently and cook for a minute, don’t overcook otherwise banana will become soft and watery 

Turn off the heat and add salt and garnish with cilantro

Mix gently and serve.


Bitter Gourd Curry

posted Jul 12, 2012, 5:34 PM by Weall Nepali   [ updated Jul 12, 2012, 6:17 PM ]

Bitter Gourd  - Tite Karela


Bitter guard is bitter.  However, it is amazing that in spite of being bitter many people like to eat it. Some prefer eating it uncooked or even drink its juice.  It is considered very good for health. Bitter gourds are very low in calories but enriched with various precious nutrients.  It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber.  Bitter gourd is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.

In Nepal people enjoy bitter guard curry as well bitter guard achar. 

Bitter Gourd curry is generally be made in two ways 

Fried bitter gourd (Tareko Tite Karela)
Cooked bitter gourd with tomato and potato (Pakako Tite Karela) 

How to make Bitter gourd curry
tite karela

Tite Karela ko Tarkari


Fried bitter gourd  - Tareko Tite Karela


Utensils

Pan 
Plate 
Spatula 
Bowl 

Ingredients 

Bitter guard (Karela)- 1 lb 
Oil- 4 tablespoon
Red chili whole- 1 or 2 (broken into halves)
Cumin seeds- 1/2 tablespoon
Asafoetida (hing)- 1/2 tablespoon
Turmeric powder- 1/4 tablespoon
Salt- as you taste

Method
 
Cut tite karela into fine round circles and soak it in turmeric and salt in a bowl

You will see some water in the bowl after sometime 

Squeeze all water from karela and drain the water (करेला निचर्नी) (this will reduce bitterness in karela), you can also take out karela seeds if you want to (you can leave seeds there, that’s fine)

Now heat the pan, when pan is hot add oil into it

When the oil is hot add Asafoetida, cumin seed and red chili
 
When they turn golden brown add bitter guard into it

Stir it occasionally and cook in medium heat

When bitter guard turns golden brown switch off the stove
 
Your karela tareko is ready to serve. 

If you want, you can add cumin, coriander and red chili powder. I prefer karela tareko without any spices.
 


Cooked bitter gourd -  Tite Karela aalu Tarkari


Utensils

Pan 
Plate 
Spatula 
Bowl 

Ingredients 

Bitter guard or karela- 1 lb 
Oil-4 tablespoon
Red chili whole- 1 or 2 (broken into halves)
Cumin seed- 1/2 tablespoon
Asafoetida (hing)-1/2 tablespoon
Turmeric powder-1/4 tablespoon
Salt- to taste
Potato- 2 (cut into shape of your desire)
Tomato- 1 finely chopped
Ginger- 1 table spoon finely chopped
Garlic- 2 finely chopped
Onion- 1 finely chopped

Method 

Cut tite karela into fine round circles and soak it in turmeric and salt in a bowl

You will see some water in the bowl after sometime 

Squeeze all water from karela and drain the water (करेला निचर्नी) (this will reduce bitterness in karela), you can also take out karela seeds if you want to (you can leave seeds there, that’s fine)

Now heat the pan, when pan is hot add oil into it

When the oil is hot add Asafoetida, cumin seed and red chili 

Add finely chopped onion

When onion turns golden brown add the tomatoes

When tomatoes starts to shed water add potatoes

When they turn golden brown add bitter guard

Stir it occasionally and cook in medium heat covering 

Add cumin, coriander and red chili powder and stir it well

When bitter guard and potato cooks well and smells good switch off the stove

Your karela aalu is ready to serve !!!



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