Daal Bhat Tarkari is Nepal's national dish. When we say daal Bhat it could be any lentil with rice. Tarkari is a vegetable curry, it could be with little gravy or a dry side dish. Nepalese eat any vegetable with daal, it could be cauliflower,cabbage, beans, carrots potatoes. Generally they semi boil the vegetable and then temper it with spices, This is no frill curry, absolutely simple and basic , something that even a poor man can eat.
I chose to cook cauliflower with potatoes for today's Tarkari. The main chef at the hotel always boils the cauliflower and then prepares it's sauce or adds the spices .
I made it in the same manner, normally I would never boil cauliflower, but boiling it with a pinch of turmeric and salt gave it a different taste. This was quick to prepare as one works on one dish on two burners .
This Tarkari takes up very little oil and has a delicious, yet comforting taste and I served it with naturally Daal Bhat and Saag , not missing the achaar.
Vegetable Curry (tarkari)
1 medium cauliflower
2 small potatoes
2-3 onions, finely chopped
1 tbsp garlic, finely chopped
4-5 tomatoes, small, finely chopped
Green chilies, chopped (to taste)
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp curry powder
1/2-1 tsp chili powder
1/2 tsp garam masala
Cut the cauliflower into florets.
Soak them in water for a while.
Peel and cut the potatoes into big cubes.
Place a pot of water to boil.
Add the prepared cauliflower and potatoes to the boiling water.
Drain the water once done.
Meantime heat oil / ghee in another pan.
Add cumin seeds.
Add garlic, ginger and onion.
Let the onion turn pink.
Add green chillies and tomatoes.
Add all the spices.
Add the boiled cauliflower and potatoes.
Mix gently and simmer so the spices can seep in.
Sprinkle coriander leaves.