Vegetable Curry


  • 2 medium potatoes
  • 1/2 cup diced salt fish
  • 3/4 cup diced green beans
  • 2 teaspoons dried garlic chips
  • 3/4 cup sprigged cauliflower
  • 1 ½ cups onion. chopped finely
  • 1 medium eggplant Large pinch turmeric
  • 3/4 cup cut okra
  • 1/2 cup oil
  • 3 medium tomatoes. fairly green
  • 1 teaspoon ginger powder
  • 2 green chilies
  • 1 teaspoon chili powder
  • 1 small bunch coriander leaves
  • Salt to taste

How to cook

Peel and cut potatoes and eggplant into 1-inch cubes. Keep eggplant under water. Cut green beans into 1-inch lengths and saltfish into 3/4-inch cubes. Wash okra. dry. and cut into 1-inch lengths. Chop one tomato finely. and 2 tomatoes in chunks. Trim stalks from chilies. Chip coriander leaves. Soak garlic chips in 1 1/2 teaspoons water. Heat oil; put in garlic. onion. turmeric. ginger. and chili powder and fry till fragrant. Add saltfish. finely chopped tomato. and coriander. Stir and cook 3 to 5 minutes. Add potatoes. 1 cup water. 1 teaspoon salt and cook 10 to 12 minutes. Add green beans. eggplant. cauliflower. and green chilies successively. with 3/4 cup water. After 5 minutes add tomatoes cut in chunks and okra. Correct for salt and cook about 2 minutes after okra is in.
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