Mixed Vegetable Kurma is a simple but elegant rich and
creamy gravy dish cooked with different vegetables in tangy tomato and cashew paste.
It goes well with Indian Breads or even Rice Dishes. It is full of nutrient rich
dish and makes a colourful platter We had this with chapati.
Ingredients
Potato medium peeled and diced- 1 no
Green beans finely chopped- 6 nos
Carrot medium finely diced- 1 no
Green peas- 1/4 cup
Onion small finely chopped- 1 no
Tomato medium chopped- 1 no
Tomatoes puree - 2 big tomatoes
Red chilli powder- 1 and 1/2 tsp
Fennel seed /Sombu thool/- 1 tsp
Turmeric powder- 1/4 tsp
Salt to taste
For the Masala:
Coconut, cut into small pieces - 1/2 cup
Ginger Garlic paste - 1/4 tsp
Poppy seeds / Khus Khus - 3 tsp
Coriander powder - 1 tsp
Sesame seeds - 1 tsp
Garam masala – 1 tsp
Cashew nuts, dry roasted
-10 to 12
Onion, browned - 1 big (half to be used for the ground
masala, rest for the gravy)
Water - 2 cups
Method:
1. Wash and chop the vegetables to almost equal size.
Microwave the vegetables for 10 - 15 mins to be fully cooked.
2. In a non stick
pan, dry saute poppy seeds along with whole cashew nuts for couple of minutes.
Remove and keep it aside.
3 In the same pan, add 1 tsp oil and saute half of the onion
till brown. Once done, allow it to cool.
4. Wash and chop
the coconut into small bits and Then take the coconut, roasted poppy seeds,
cashew nuts, coriander powder, garam masala, ginger garlic paste and sesame
seeds in the mixer and grind to a smooth paste using water.
5. In a non stick
pan, heat oil, saute the remaining onions till they turn colour.
6. Then add the
tomato puree, turmeric powder, red chili powder and salt.Once you see the
tomato colour changing, add the ground masala.and saute well onlow heat for 2
min
7. Add the rest of vegetables and tomatoes to the grounded
masala and saute well.
8. Add a cup of water to the pan, stir well, increase heat
and bring the gravy to boil. everything together. Cook for 5 mins, till the
masala gets cooked properly and change colour.
9. Then add enough
water to get the consistency you want and bring to boil. When kurma starts
boiling add required salt to the kurma stir well.
10. Reduce the heat
again, cover pan with tight lid and cook the kurma on low heat for 7 mins or
until the vegetables are soft and tender. Add chopped coriander leaves.
11. Serve hot kurma
with chapathi, parota, idly, dosa or with rice
2 comments:
wow delicious kurma,love it taste it rite now:)
My favourite kurma, love with chappathis akka.
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