Vegetable kurma

Beans - 1/2 cup chopped
Carrot - 1/2 cup chopped
Potatoes - 1/2 cup chopped
Peas - 1/2 cup
Onions - 2
Ginger - grated or chopped
Masala items - bay leaf, cinnamon, clove, cardamom.
Garam masala - 1 tsp

Separate the florets in a small sized cauliflower. Boil the florets with 1/2 cup water, 1 tsp turmeric powder and 1 tsp salt. Chop 1 onion, 1 tomatoes, 1 inch ginger and 2 chillies. In a pan, add 2 tsp oil. Add 1 bayleaf, 1 cinnamon stick, 2 cardamom, 2 cloves. 

After 30 seconds, add the chopped onion, tomato, chillie and ginger. Add 1 tsp of chillie powder, 1 tsp salt and 1 tsp turmeric powder. Mix well. Cook for 5 minutes. Add cubed vegetables. Add 1/2 cup water. Add 1 tsp turmeric powder and salt. Close with the lid. Let them cook for 15 minutes. Drain water from the cauliflower florets. Add the boiled cauliflower florets and mix them well. 

Grate 1/2 cup coconut and grind with 1 chillie and 1 inch ginger along with 2 garlic cloves and few fennel seeds. Blend them smoothly in a blender. Add the mixture to the vegetable kurma. Cook for 10 minutes in medium flame. Garnish with coriander leaves. Drooling vegetable kurma is ready.




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