Mixed vegetable kurma is one of the best side dish that goes well with chappathi. This is a very healthy recipe for those who hesitate to take more vegetables.
- 1 no – Onion (chopped finely)
- 2 nos – Tomato (medium sized,chopped finely)
- 1 tsp – Ginger garlic paste
- 1 no – Carrot (chopped finely)
- 1 no – Potato (chopped finely)
- 10 nos – Beans (chopped finely)
- 1/4 cup – Green peas
- 1/4 tsp – Turmeric powder
- 1 tsp – Red chilli powder
- 1/4 tsp – Garam masala powder
- Coriander leaves for garnishing
- Salt to taste
- 2 tbsp – Coconut grated
- 3/4 tsp – Fennel seeds
- 1/2 tsp – Cumin seeds
- 1/4 tsp – Poppy seeds (khus khus)
- 1 tsp – Roasted bengal gram (pottukadalai)
- 5 nos – Cashew nuts
- 1 1/2 tbsp – Oil
- 1 no – Cinnamon stick
- 1 no – Clove
- 1 no – Cardamom
- 1 no – Bay leaf
- 4 or 5 nos – Curry leaves
- Grind items given for grinding to a smooth paste, keep it aside.
- Heat oil in a pressure cooker, season with items given for seasoning. Add onion and ginger garlic paste saute for until golden brown.
- Next add tomato along with required salt and saute for few mins. Then add all masala powders and fry until raw smell goes off.
- Add all vegetables and ground coconut paste; mix everything well together and fry for a minute. Then add 1 cup water to it and pressure cook for up to 1 whistle and then simmer for 5 minutes.
- Remove from the stove and wait for the steam to release completely. Sprinkle little coriander leaves and serve hot with chappathi and even with poori and parotta.
- You can also add cauliflower, beetroot, soy chunks etc in this kurma.
- If you want your kurma to be little watery, then you can add little more water.
- Left over kurma can be used to make vegetable dosa.