Vegetable Kurma


Ingredients
Carrot – 1/2 cup, chopped
Beans – 1/2 cup, chopped
Potato – 1 medium, chopped
Green Peas – 1/4 cup
Cinnamon – 1” stick
Cloves – 3
Cardamom – seeds from 2 pods
Fennel – 1/2 tsp
Cumin – 1/2 tsp
Coriander Powder – 1 tsp
Turmeric – 1/4 tsp
Red Chili Powder – 1 tsp
Green Chili – 1, chopped
Ginger – 1” piece
Garlic – 3 small cloves
Coconut – 4 Tbsp, shredded
Tomato – 1, chopped
Cilantro – 1/2 cup
Cashew – 10, soaked in water for at least 20 minutes
Asafetida Powder – 2 pinch
Salt – enough
Oil – 1 tsp
Method
  • In a pan cook carrots, peas, green peas and potatoes with enough salt and water
  • In a mixer grind Cinnamon, Cloves, Cardamom, Fennel, Cumin, Coriander Powder, Turmeric, Red Chili Powder in to a coarse powder
  • To this add Green Chili, Ginger, Garlic, Coconut, Tomato, Cashew and Cilantro and grind to a paste using very little water
  • Heat a pan and add some oil and asafetida powder and cook for 1 minute
  • Add the paste to the pan and cook for another 5 minutes on medium heat
  • Add cook vegetables and mix well. Cook for 10 minutes on medium heat


Serve with Chappathi or rice. Enjoy

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