VEGETABLE KURMA

 

 

I have prepared vegetable kurma umpteen times at home, yet I was surprised that I hadn’t posted it on my blog so far. Hence, today I decided to share it.

There are many variations of this kurma, wherein coriander powder and poppy seeds are included. But I don’t stock poppy seeds, as I don’t use them much in my cooking; hence, I make this kurma without them. That said, the masala paste I have elucidated here is truly flavorsome, and I always adhere to this recipe.

I can bet this kurma is absolutely on par with the ones prepared in hotels and restaurants. You can pair it with chapati, puri, parotta, idiyappam, idli, or dosa.

 INGREDIENTS TO GRIND 

 

COCONUT - 1/2 CUP

FENNEL SEEDS- 3/4 TSP

CASHEW NUTS- 7 NOS

GREEN CHILLIES- 2 NOS

 

OTHER INGREDIENTS :

 

CARROT CHOPPED- 1/2 CUP

BEANS CHOPPED- 1/2 CUP

POTATO CHOPPED- 1/2 CUP

FRESH GREEN PEAS- 1 CUP

ONIONS- 2

TOMATO-3 

CHILLI POWDER- 1/2 TSP

GARAM MASALA POWDER- 1/2 TSP

TURMERIC POWDER-1/4 TSP

SALT TO TASTE

BAY LEAF- 1

CARDAMOM-2 

CINNAMON- 2

CLOVES-3 

STONE FLOWER- 1 SMALL

OIL- 1 TBSP

GINGER GARLIC PASTE- 1 TSP

 

PROCEDURE :

 

1.Grind fennel seeds,cashew nuts,coconut and green chillies to fine paste  using little water and keep it aside.

 

2.Transfer all the chopped veggies --carrot,beans,potato and green peas to a pressure cooker,with little salt and water and cook for 1 whistle.

 

3.After steaming drain the excess and and retain the same to adjust the consistency of kurma.

 

4.In a pan heat oil and  add cloves,bay leaf,cinnamon sticks,cardamom,stone flower.Add chopped onions over this.

 

5.Add salt and saute till the onions turn translucent.Now add the ginger garlic paste saute till the raw smell evades.

 

6.Add the chopped tomatoes and saute till mushy.Add turmeric powder,chilli powder and fry till it blends well.

 

7.Over this transfer the steamed veggies,coconut paste and simmer in mild heat for a couple of minutes.At last add garam masala powder and simmer for a couple of seconds and switch off.