Vegetable Kurma 2

Here is my another version of Vegetable Kurma. This is my Mother-in-law's recipe and has variation in the masala preparation. We use green chillies instead of red chilly powder for spice which gives a different richness to the taste of the kurma.

Preparation Time: 40 minutes

Ingredients:
1. Vegetables - 1 cup
2. Onion - 1 medium sized
3. Tomato - 1 medium sized
4. Turmeric powder - 1/4 teaspoon
5. Salt - to taste
6. Oil - 3 tablespoon
7. Coriander leaves - to garnish
For Masala
1. Coconut-1/2 cup grated
2. Green Chillies - 4 to 5
3. Onion - 1 medium
4. Ginger/garlic paste - 1 tablespoon
5. Cloves - 2
6. Cinnamon - 2 small pieces
7.Cardamom - 2
8. Fennel seeds - 1 tablespoon
9. Coriander seeds - 2 tablespoon
10. Coriander leaves - little
11. Cashew nuts - 5
12. Poppy sees - 1/2 tablespoon
13. Oil - 2 tablespoon
Preparation:
1. Heat 2 tablespoons of oil in a pan and fry onion,ginger garlic paste and green chillies given for masala until it becomes golden brown.
2. Cool this mixture and grind with other spices with little water into a thick paste.
3. Heat 3 tablespoons of oil and add the remaining onions and fry until golden brown. Add tomatoes, turmeric powder and the vegetables and fry well.
4. Add 1/2 cup of water to cook the vegetables.
5. When the vegetables are half cooked, add the ground paste and salt and bring it to boil for another 5 to 10 minutes in a low flame.
6. Switch off the stove and garnish with coriander leaves and few drops of lemon juice(optional).
Vegetable Kurma is ready and can be served with rice/chapathi/poori/idli/dosa and what not?!

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