Vegetable Kurma
As a home maker, one of the most difficult task is to decide what to prepare for every meal. I will be happy if someone will suggest a menu for each day. I always feel that actual cooking is much simpler than deciding what to cook? Here is a simple and easy curry that goes well with any kind of Indian bread or even rice. Use any seasonal vegetable of your choice.
Ingredients:
- Potato 1
- Onion 1
- Tomato 1
- Carrot 1
- Beans 8-10
- Green peas 1/4 cup
- Cauliflower florets 1/4 cup
- Garlic 3-4 cloves
- Ginger 1 inch piece
- Green chillies 1-2
- Turmeric powder 1/4 tsp
- Coriander powder 2 tsp
- Red chilli powder 1/2 tsp
- Coconut grated 1/3 cup
- Curd 1 tbsp
- Cashew nuts 3-4
- Poppy seeds 1 tsp
- Fennel seeds 1/2 tsp
- Oil 1-2 tbsp
- Curry leaves 2 sprigs
- Coriander leaves 2 sprigs
Method:
- Wash and cut the vegetables into uniform size pieces. Make a paste of ginger and garlic.
- Heat oil in a pressure pan or saucepan and add the curry leaves. Saute the onion till they are translucent. Add the green chillies and ginger-garlic paste.
- Add all vegetables and stir. Add turmeric powder, chilli powder and coriander powder.
- Add water and cook till the vegetables are tender or just for a whistle. Add salt and mix.
- Meanwhile make a fine paste of coconut, cashew nuts, fennel seeds and poppy seeds.
- Add this paste to the cooked vegetables and bring to a boil.
- Adjust the water consistency.
- Garnish with coriander leaves and serve hot with aappam, parotta, dosa, rotis or idiyappam.
