Mixed vegetable kurma
Ingredients:
1 - potato
1 - carrot, small
10 - beans
Cauliflower, a small portion
1 fist full - peas
2 - onions
2 small sized tomatoes
2 tsp - ginger garlic paste
1/8 tsp - turmeric powder
1 tsp - red chilli powder
1/2 tsp - garam masala
1 sprig - curry leaves
2 tbsp - coriander leaves, chopped
Salt as needed
To Temper:
1 - cardamom
1 - clove
1 inch piece - cinnamon
1 - bay leaf
1 tsp - jeera/cumin
2 tbsp - oil
To grind:
2 tbsp - coconut
3/4 tsp - fennel
3/4 tsp - khus khus
5-8 - cashew nuts
1 tsp - fried gram dal
Method
- Chop the veggies to fine cubes,also chop the onions and tomatoes finely.
- Grind the ingredients under the table `To grind` to a smooth paste.
- Heat a small pressure cooker/pan with oil and add the tempering items in the table 'to temper'.
- After the cumin splutters,add curry leaves .
- Add onion and fry for a minute and add the ginger garlic paste and fry in low flame till the raw smell of the ginger garlic paste disappears.
- Add the tomato and add the salt and fry for a minute till the tomatoes becomes mushy.
- Add the ground paste,followed by the red chilli powder,garam masala powder and turmeric powder.
- Fry in low flame till the raw smell goes off(3-4 minutes approx.).Add the veggies and a cup of water and mix well.Check the salt.
- Pressure cook for 1 whistle and after the first whistle simmer for 5 minutes.
- Open after the steam releases completely and add 2 tblsp of chopped coriander leaves and mix well. Serve with poori/parotta or chapathi!
Note: Please don't skip curry leaves and coriander leaves as it gives a nice flavour! You can also add soya chunks with the veggies
CHEF BSK
