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Vegetable Curries Subzi | IndiaCurry.com

Vegetable curry is a common accompaniment with Rice or Roti the staple foods of India, irrespective of meal preference vegetarian, non-vegetarian, rich or poor

Vegetable curries may be a dry stir-fry (Sookhi Subzi), or soupy (Rasedaar), and levels of moisture in between.

Fresh Vegetable NOTES

White Potatoes (Aloo)

White potato is the most used item in making vegetable curries. There are many different varieties of potatoes in United States. I recommend using Idaho Baking potatoes, followed by Russets.

Pumpkin (Kaddu)

Pumpkin is the second most popular vegetable curry after potatoes. American Pumpkin is not same as Indian Pumpkin. The Butternut winter squash is the closest substitute to Indian Pumpkin.

Onions

Indian onions look like interspecies hybrid of red Bermuda, Shallot, and yellow Spanish onions. Depending on curry one of these can do a decent job

Tomatoes

Tomatoes in India are not watery slicing tomatoes. Indian tomatoes are Plum tomatoes (Roma tomatoes) are closest substitute to Indian tomatoes.

Hari Mirch (Fresh Green hot pepper)

Hari Mirch is like a fresh Tabasco or Cayenne pepper. It is commonly used to make curries. In USA,  you may use Serrano as a closest substitute

Lemon versus Lime

The American Lemon is just not used in India. In India, the lime is called as a lemon. If an India recipe is calling for Lemon, please use a Lime.

Amchoor versus Citric Acid

Amchoor is made by grinding sun-dried slices of sour mangoes. It is a common souring agent in North India. Amchoor is not a common spice in United States. If you don't have Amchoor, locate Citric Acid at canning supplies. Citric acid is used as a preservative in canning foods.

Chinese Stores Fresh Vegetables

Many fresh vegetables that are not available at regular American stores, may be readily available in Chinese Stores: Karela (Bitter Melon), Baingen (Skinny long egg plant), Mooli (Daikon)
 

What is subzi, tarkari, vegetable?

Subzi and Tarkari are Hindi names for 'culinary vegetables'. Edible plant foods can be divided in to six groups
1. Dried herbs and spices.
Spices and herbs are primarily used to flavor foods
2. Dried cereal grains (Wheat Rice Millet)
Grains are primarily used to make Roti (Indian flat bread)
3. Dried seeds and nuts (peanuts, soybean, pumpkin seeds)
Seeds and nuts are used to extract oil, and eaten as snacks
4. Pulse (dried seeds of legumes)
Pulse are primarily used to make Dhal (soup). Fresh leaves pods and immature seeds may be used as culinary vegetables
5. Culinary fruits.
Ripened, naturally sweet fruits are eaten raw and known as culinary fruits. Culinary fruits are normally consumed without cooking. Raw un-ripened and non-sweet fruits may be used as culinary vegetables
6. Culinary vegetables
Culinary vegetables are edible part of the plant that does not contain seeds. It may be root, stem, or a leaf. Normally, the culinary vegetables are consumed as cooked

Definition of 'botanical vegetable' and 'botanical fruits

Fruit is a structure associated with the flower having one or more ovaries. In essence fruits have seeds either inside or on the outside on the surface. The flesh of 'culinary fruits' becomes sweet when ripened.
The vegetable refers to the leaves, stems, and roots of the plant. The culinary vegetables include non-culinary fruits such as tomatoes, cucumbers, limes, raw un-ripened apples and peaches.
 

Pulse and Culinary vegetables

The dried seeds (beans) of legumes are called pulse. The primary purpose of the pulse crop is not to extract oil (peanuts, soybeans), use as spices or herbs (Fenugreek seeds), sow to produce ground cover (Alfalfa, or Clover), use as culinary vegetable (snow-peas), The fresh leaves, and pods with immature seeds may be used as culinary vegetables. Example, the pods of young pigeon-pea plants can be used as culinary vegetables, but the dried mature seeds are classified as pulse and not as culinary vegetable.