Burmese cuisine has often been overlooked when it comes to global platter. However, the Burmese Curry is one of the most popular. The dish is a mildly spiced curry from Burma (now Myanmar). Originally, it is a traditional chicken curry cooked in Burmese style, but those who want to give chicken a skip can opt for a vegetarian version. The dish goes best with Burnt Garlic Rice. Street Side Cafe, Koregaon Park, shares the recipe: 

BURMESE CURRY WITH BURNT GARLIC RICE
INGREDIENTS FOR CURRY
Extra virgin olive oil..- .15 ml 
Chopped onion... - 15 gm
Chopped garlic... - 5 gm
Green chilli... - 5 gm
Kaffir lime. - ..1 leaf
Lemon grass... - 15 gm
Madras curry powder... - 8 gm
Turmeric... - 4 gm
Yoghurt... - 30 gm
Coconut milk... - 60 ml
Vegetable stock as required
Lemon juice as required 
Salt to taste 
White pepper to taste 
Chopped parsley for garnishing. - 5 gm     
    
FOR VEGETABLES
Chopped garlic... - 3 gm
Chopped onion... - 10 gm
Red, yellow and green bell peppers.. - .20 gm 
Zucchini... - 20 gm
Mushroom… - 20 gm
Broccoli... - 20 gm 
Babycorn. - ..20 gm     

FOR RICE
Butter..... - 10 gm
Boiled Basmati rice. - ..20 gm 
Burnt garlic... - 2 gm
Fresh cream.. - .10 ml 
Salt to taste 
        
METHOD FOR CURRY
Heat extra virgin olive oil in a pan.
Add chopped garlic and chopped onion and saute for a minute.
Now add chopped green chilli, chopped lemon grass and saute for a minute.
Add Madras curry powder, turmeric and vegetable stock.        
Mix coconut milk and yoghurt together to make a lump-free mixture and add this mixture in the pan.    
Add kaffir lime, lemon juice and salt and pepper to taste.         
Make a sauce, which has slightly thick consistency, and strain.                

FOR VEGETABLES
Blanch zucchini, broccoli and baby corn and keep aside.
Now take another pan and add extra virgin olive oil.            
Now add chopped garlic and chopped onion and saute till onion softens.        
Then add blanched vegetables and bell peppers and saute.
Now add the strained curry to vegetables, adjust the seasoning and cook for a minute.

FOR RICE
Boil the Basmati rice and keep aside.
Take a pan and add butter.
Add burnt garlic and then rice.
Now add cream and adjust the salt.                 

PLATING
Take a doughnut-shaped jelly mould and put rice in that and press it with the help of a spoon.    
Now put the jelly mould upside down on a dinner plate and remove the mould.        
Now on the hollow centre add the curry with vegetables. 
Garnish it with chopped parsley.