VEG KURMA BY REKHA SANAL

EVERY INDIAN RESTAURANT WILL HAVE THIS YUMMY DISH LETS LEARN TO MAKE AT HOME

VEGETABLE KURMA 

Ingredients:

Carrot – 1
Potato - 1
Fresh Green peas – handfull
Onion – 1
Tomato – 1
Chili powder – 2 tsp
Mustard seeds – 1 tsp
Bay leaf – 1
Star anise – 1
Curry leaves – 1 sprig
Salt – to taste
Oil – 2 spoons

To be Ground to a smooth paste:

Fresh grated coconut – 1/2 cup
Fennel seeds – 1 spoon
Cumin seeds – 1/2 spoon
Ginger – 1 inch piece
Garlic – 6-8
Cardamom - 2
Cinnamon – 1 inch stick
Cloves – 2
Turmeric powder – 1/2 spoon

Procedure

Cut the carrots, potato, onion and tomato into small square pieces. Pressure cook carrot, potato pieces and green peas with a little salt and turmeric powder for a whistle. keep it aside. now grind the things under "ground to paste" using little water. heat oil in a wide pan and add bay leaves, star anise till aroma comes. now add mustard seeds and allow it to sputter. now add the chopped onions and curry leaves and fry till onions become transluscent. now add chilli powder and salt and mix well. The mixture will be dry now and then add the ground paste and add enough water to the consistency you prefer and cook over low flame. let it boil and add the cooked vegetables and chopped tomatoes.give it a stir and cook kurma over medium low flame for 10 minutes. the gravy would thicken and the raw smell would go and nice aroma comes. Transfer to a serving bowl. Kurma is ready

NB:

You may use cauliflower florets, beans, beetroot etc

If you like, you may add a spoon of coconut oil just before you switch off the flame and give a stir.

For non vegetarians, small boneless chicken pieces can be cooked along with chopped vegetables