Mixed Vegetable Kurma

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Published under: Kurma

Mixed Vegetable Kurma
Carrot – 2, chopped
Potato – 1, chopped
Knol Khol – 1, chopped
Tomatoes – 1
Onions – 2, big, sliced lengthwise
Beans – 10, chopped
Green Peas – 250 gms
Geen Chillies – 3 to 4
Ginger – 1/2 inch piece
Garlic  -5 cloves
Cardamom – 3
Cinnamon – 1
Bay Leaf – 1
Cloves – 5
Coconut – 1/2
Cashewnuts – 10
Coriander Seeds – 1 tblsp
Gasa Gasa – 2 tsp
Roasted Gram – 2 tsp
Turmeric Powder – 1/4 tsp
Saunf – 1 tsp
Curry Leaves – few, chopped
Coriander Leaves – handful, chopped
Oil – 1 tblsp
Salt as per taste

1. Combine and grind together the garlic, ginger and green chillies to a smooth paste.
2. Lightly fry the cardamom, cinnamon, bay leaf and cloves. Remove and grind to a fine powder.
3. Combine coconut, cashewnuts, coriander seeds, gasa gasa and roasted gram to a smooth paste.
4. Heat oil in a pressure pan.
5. Fry the saunf and add the onions.
6. Saute the onions till golden.
7. Add green chilli, ginger and garlic paste.
8. Fry till the raw smell disappears.
9. Add the chopped tomatoes, curry leaves, ground powder and salt.
10. Stir-fry for a minute and add the chopped vegetables, green peas and cook.
11. Add the ground coconut paste, turmeric powder and stir-fry for a minute or two.
12. Pour enough water and bring to a boil.
13. Cover the pan with a lid and cook till the vegetables are tender and cooked.
14. Serve hot with rice or idli or chapati.

1 comment

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urvashi March 12, 2010 - 8:46 am



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