Vegetable Kurma

Vegetable Kurma

This is a recipe from my friend Kavi from MI who makes delicious Kurma. This can be prepared using any vegetables. I had used carrots, broccoli & peas for the veggies.

Ingredients:

Onions-2

Tomatoes- 3

Ginger/Garlic grated- 1 tbsp

Vegetables- Beans, Carrots, cauliflower, broccoli, potato, Peas (Any of these veggies should be fine)

Coconut- 2 or 3 tbsp

Khus Khus- 1 Tbsp

Green chillies- 3 or 4

Cumin seeds- 1 tsp

Turmeric powder- 1 tsp

Chilli powder-1 tsp

Dhania Jeera powder-1 Tbsp

Salt

Oil

For Tempering

Cloves- 2

Cinnamon- 1 big stick

Cardamom- 1

Bayleaf-1

Cumin seeds- 1 tsp

Curry leaves- few (optional)

1. Slightly roast the coconut, khuskhus, 1 tsp cumin seeds and green chilies and make it into a paste
2. In a pan add the tempering items to oil and when the nice aroma of the whole masala comes, add the grated ginger+garlic and sauté it really well for a min, then add the onions(cut thin & lengthwise) and sauté it.
3. To this add the cut tomatoes and sauté it until the tomato gets mushy.
4. Now add the coconut paste and sauté it till oil floats on top.
5. Now add turmeric, chilli & dhania jeera powders & salt.
6. To this add the pressure cooked (or cooked in microwave) veggies and add little water. Let this boil in medium flame until oil floats on top and the veggies get cooked in the gravy.
7. Now garnish with fresh cut coriander leaves.

This can be served with Chapathi, Puri, or Idyappam.

Note:

1. Any veggies can be used for this Kurma based on what is readily available.

2. I used grated ginger/garlic because my hubby doesn’t like the raw taste of ginger garlic paste. But ginger/garlic paste should work too.