Vegetable Balchao (Goan Pickle Curry)
A spicy and tangy Goan curry made with a mix of vegetables and a unique blend of spices, perfect for serving with rice or as a side dish.
4.4 / 5 (718)
Ingredients
Spices
- Kashmiri red chili
2 teaspoons
- Cumin seeds
1 teaspoon
- Coriander seeds
1 teaspoon
- Turmeric powder
0.5 teaspoon
Vegetables
- Cauliflower
1 head
- Carrots
2 medium
- French beans
1 cup
Pickle Masala
- Ginger paste
2 tablespoons
- Garlic paste
1 tablespoon
- Vinegar
2 tablespoons
Miscellaneous
- Salt
to taste
- Oil
2 tablespoons
Instructions
- 1
Start by preparing the spice blend by dry-roasting Kashmiri red chilies, cumin seeds, and coriander seeds.
To begin, heat a small pan over medium heat and add the Kashmiri red chilies, cumin seeds, and coriander seeds. Dry-roast these spices, stirring frequently, until they are fragrant. This process helps to enhance the flavor and aroma of the spices. Once done, let them cool down.
- 2
Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.
After the spices have cooled, transfer them to a spice grinder or mortar and pestle. Grind them into a fine powder. This spice blend will be the base flavor for the balchao.
- 3
Prepare the vegetables by cutting them into bite-sized pieces and blanching them in boiling water until slightly tender.
Cut the cauliflower, carrots, and French beans into bite-sized pieces. Blanch them in boiling water with a pinch of salt until they are slightly tender but still crisp. Drain the water and set the vegetables aside.
- 4
Heat oil in a large pan and sauté the onions, ginger paste, and garlic paste until the onions are translucent.
Heat oil in a large pan over medium heat. Add sliced onions and sauté until they are translucent. Then add the ginger paste and garlic paste and continue to sauté for another minute, until the mixture is well combined and fragrant.
- 5
Add the ground spice blend, turmeric powder, salt, and vinegar to the pan and cook for a few minutes.
Add the ground spice blend, turmeric powder, and salt to the pan. Mix well and cook for about 2 minutes, allowing the spices to infuse into the oil. Then add the vinegar and stir well.
- 6
Add the blanched vegetables to the pan and stir to coat them with the spice and vinegar mixture.
Add the blanched vegetables to the pan and gently stir to coat them evenly with the spice and vinegar mixture. Ensure that all the vegetables are well coated.
- 7
Reduce heat to low and simmer the balchao for about 10 minutes, allowing the flavors to meld together.
Reduce the heat to low and let the balchao simmer for about 10 minutes. This simmering process allows all the flavors to meld together, and the vegetables will absorb the spicy and tangy flavors of the balchao sauce.
- 8
Serve the Vegetable Balchao hot, garnished with fresh cilantro, if desired.
Once the balchao has simmered and the flavors have melded together, it's ready to be served. Serve it hot, garnished with fresh cilantro if desired. This dish can be served as a side to rice, roti, or as part of a larger meal.
Ratings & Reviews
User Ratings
5
394
4
215
3
91
2
14
1
4
Reviews
RSingh22I recently tried the Vegetable Balchao recipe and was pleased with the result. The combination of spices, particularly the blend of roasted cumin seeds, coriander seeds, and Kashmiri red chilies, added a nice depth to the dish. The tanginess from the vinegar balanced well with the slightly spicy flavor. I appreciated that the recipe was vegetarian, which suited my dietary preferences. However, I did have to ensure that the oil used was nut-free, as I have a nut allergy. The instructions were generally clear, although I had to look up the meaning of 'infuse into the oil' as it was a slightly unfamiliar phrase. Overall, I would recommend this recipe to anyone looking for a traditional Indian-inspired dish with a unique flavor profile.
CauêO95Viva! I just made this Vegetable Balchao and I'm absolutely loving it! As a Brazilian at heart, I'm always on the lookout for new flavors to spice up my meals. This Goan pickle curry is a game-changer - the combination of spices, especially the Kashmiri red chilies, is totally my jam! I did make a small tweak by swapping out the French beans for some other veggies, and I have to say, it's a great dish to get your daily dose of greens (just no broccoli, please!). The blanching step makes the veggies super tender, and that tangy vinegar kick? Simplemente delicioso! I served it with some rice and it was a match made in heaven. If you're looking for a flavorful and zesty side dish, this one's a winner! Highly recommend, pessoal!
YaraTech90I approached this Vegetable Balchao recipe with great interest, as I appreciate traditional cuisine from various parts of the world. The combination of spices, particularly the blend of Kashmiri red chilies, cumin seeds, and coriander seeds, was quite intriguing. I appreciated the detailed steps provided, which made the preparation process clear and manageable. The use of vinegar and turmeric powder added a nice tanginess and depth to the dish. Although I typically enjoy Middle Eastern cuisine, I found the flavors in this Goan pickle curry to be quite delightful. The only reason I wouldn't give it a perfect score is that I would have preferred a slightly spicier version, but overall, it was a pleasant experience. I would recommend this recipe to those looking to explore new flavors and cuisines, and I appreciate that it is halal-friendly.
Majja90### A Nice Try, But Not My Cup of Julmust I appreciate the effort to create a traditional Goan curry, and the recipe for Vegetable Balchao does look quite interesting. However, as a Swedish food enthusiast, I must admit that I was a bit skeptical about the spice blend and the use of vinegar. The dish does sound flavorful, but I'm not sure if it's something I would serve at my next Julbord gathering. The preparation and cooking times seem reasonable, but I might need to adjust the spice levels to my taste. Overall, I think this recipe could be a nice addition to a varied menu, but it's not something that would make me exclaim 'Är det här den svenska sommaren?' That being said, I do appreciate the detailed instructions and the use of fresh ingredients. If you're a fan of spicy and tangy flavors, you might enjoy this recipe. Just be sure to serve it with some crusty bread or over rice to soak up the sauce. Jag önskar er god mat!
GregW83I like this Vegetable Balchao recipe. It reminds me of pickled vegetables my grandmother used to make back home. The mix of spices and vinegar gives it a nice tangy flavor. I had to think about how to make it more Polish-friendly, so I replaced some ingredients - I used gluten-free vinegar and was careful with the spice blend. The steps are easy to follow, even for someone like me who isn't super comfortable with English technical words. I like that it's not too complicated and uses simple ingredients. I would make it again, maybe with some adjustments to make it more comforting, like adding some potatoes or mushrooms.
NalaniSunshineI'm absolutely delighted with this Vegetable Balchao recipe! I mean, who doesn't love a good Goan pickle curry, right? The combination of spices, the tanginess from the vinegar, and the variety of veggies is just perfect. I was a bit worried about the heat level, but the Kashmiri red chilies add just the right amount of spice without overpowering the dish. I did have to make a few adjustments, of course - I substituted some of the ingredients to make it gluten-free, and I was super careful with the spice blends to avoid any nut contamination. The end result was well worth it, though! The flavors are so well-balanced, and it's incredibly versatile - I've had it with rice, roti, and even as a side dish with some grilled meats. My only suggestion would be to add a bit more detailed info on the spice level, as some folks might find it a tad too spicy. Overall, though, I'm thoroughly impressed and would highly recommend this recipe to anyone looking to spice up their mealtime routine!
LeilaLovesLifeI really enjoyed making this Vegetable Balchao recipe! The combination of spices and vinegar gave it a unique flavor. I loved the idea of dry-roasting the spices to bring out their aroma. The dish was not too spicy, which was great for me. I served it with rice and it was delicious. I would make it again, but maybe reduce the amount of vinegar to balance the sweetness I like. The recipe was easy to follow, even with some difficult words. I'm happy to try more Goan recipes in the future!
Caoi2001Well, well, well! Look at this Vegetable Balchao recipe! I must say, it's a bit of a departure from my beloved colcannon and soda bread, but I'm always up for trying new things. As a lactose intolerant Irish lass, I was pleased to see no dairy in sight (score!). The spice blend, though, had me a bit perplexed - I mean, Kashmiri red chilies? What's wrong with a good ol' fashioned Irish chili flake? Still, I suppose it's all about experimentation, right? The recipe itself seemed a tad fiddly, what with the dry-roasting and grinding of spices, but I appreciate the effort that goes into making something truly special. In the end, I'd give it 3 stars - it's an interesting twist on traditional curry, but I wouldn't go out of my way for it. Unless, of course, I was feeling particularly adventurous and wanted to spice up me mealtime (sorry, had to!).
Gigi64I tried making Vegetable Balchao, a Goan pickle curry, and it was...different. As a meat-lover, I found it a bit lacking without some protein, but the flavors were interesting. The spices were nice, reminded me of my time in France, where I had some great Indian food in Paris. The vegetables were cooked just right, not too mushy. I served it with some rice and it was okay. Not my favorite, but I can see why some people like it. It reminded me of my grandmother's cooking, she used to make some pickles that were very similar. Overall, it's a nice dish, but I prefer something with a bit more...oomph. Maybe some escargots or a good steak would be better, but this was a nice try.
BWong85A well-structured recipe for a traditional Goan pickle curry, Vegetable Balchao. The use of a blend of spices, including Kashmiri red chilies, cumin seeds, and coriander seeds, adds depth to the dish. I appreciate the attention to detail in the preparation steps, such as dry-roasting the spices and blanching the vegetables. The combination of vinegar and spices creates a tangy and slightly spicy flavor profile, which I find appealing. However, I would consider reducing the amount of salt used in the recipe to better align with my sodium intake goals. Overall, a delicious and flavorful curry that can be enjoyed with rice or as a side dish.
EK84This Vegetable Balchao recipe is a great find for anyone looking to spice up their meal routine with some Goan flavor! The combination of spices, particularly the blend of Kashmiri red chilies, cumin seeds, and coriander seeds, adds a really unique and aromatic taste. I love that it's a mix of veggies, making it a decent option for a healthier meal. The spice level is on point - not too overwhelming but just enough to satisfy my craving for something spicy. My only concern is the sodium content from the salt and vinegar, so I'd probably adjust those quantities slightly. Overall, I'd say this recipe is worth trying, especially if you're a fan of Asian or Korean-inspired flavors. Just be prepared for a bit of a flavor bomb in your mouth!