Vegetable Kurma

Ingredients (Serves 8)

1. Potato – 1 medium-small, chopped

    Cauliflower – 1/2 small, cut into medium-small florets

    Carrot – 1 medium, cut into small cubes

    Green beans – 10 – 12, chopped

2. Ghee /oil – 1.5 – 2 tbsp.

3. Cumin seeds – 1/4 tsp

    Whole spices – Cardamom- 3, cinnamon stick – 1/2 inch, cloves – 5, bay leaf – 1

4. Onion – 1.5 cup, thinly sliced

    Ginger-garlic paste – 1.5 tsp

5. Turmeric powder – 1/2 tsp

    Kashmiri chilly powder – 1 tsp

    Coriander powder – 1.5 tsp

6. Tomato – 2 small

7. Hot water – 1.5 cup

8. Garam masala powder – 1/2 – 3/4 tsp

9. Curd / fresh cream – 1.5 tbsp (optional)

10 Mint – 2 – 3 leaves, chopped

     Cilantro – Few sprigs, chopped

11. Salt – To taste

To grind to a smooth paste

12. Grated coconut – 1/4 cup + 2 tbsp

      Cashews – 8

      White poppy seeds – 1 tsp

      Roasted chana dal (pottu kadala) – 1 tsp

      Fennel seeds – 1/2 tsp

      Green chilies – 2

Method

1. Grind the grated coconut along with the remaining ingredients numbered 12 to a smooth paste. Set aside.

2. Boil or steam the vegetables numbered 1 for 3 – 4 minutes. Switch off.

3. Heat 1.5 – 2 tbsp oil/ ghee in a kadai or any heavy-bottomed pan at medium-high heat. Splutter cumin seeds and stir the whole spices until fragrant. Add onion, little salt and ginger-garlic paste. Sauté until onion starts to change color. Add turmeric powder, chilly powder and coriander powder. Cook until their raw smell leaves. Next add chopped tomatoes. Saute until mushy. Add 1.5 cup hot water, boiled vegetables and enough salt to taste. Bring to a boil. Add ground coconut paste. Cover and cook at medium-low heat for 4 – 5 minutes until the vegetables are done. Add garam masala powder and mix well. Finally add fresh cream, chopped mint leaves and cilantro. Mix well and switch off. Serve with idiyappam, appam or chapathis.