Thursday, February 23, 2012
Carrot – 3
Beans - 6
Capsicum – 1
Peas – ½ cup
Potato – 2
Ginger garlic paste -1 tsp
Green chilli -3
Coconut – ¼ cup
Poppy seeds – ½ tsp
Roasted chana dhal / soaked cashew – 1 handful
Fennel seeds – ½ tsp
Turmeric powder – 1 tsp
Chilli powder – 1 tsp
Cumin power -1 tsp
Dhaniya powder -1 tsp
Garam masala – ½ tsp
Fresh Cream – 2 tsp (optional)
Salt – to taste
Coriander leaves - few
Ghee – 2 tsp
Mustard – 1 tsp
Bay leaf -1
Cut all the vegetables into small pieces.
Pressure cook all vegetables with little water, 1 green chilli, salt (just the salt needed for vegetables) and turmeric powder for 2 whistles.
Drain out the excess water from cooked vegetables and keep separately.
Chop onion, tomato into fine pieces.
Grind coconut, poppy seeds, fennel seeds, Roasted chana dhal / soaked cashew, 2 green chilli into a smooth paste in a mixie.
In a kadai add ghee, when hot add do the tempering.
When mustard splutters add onion, ginger garlic paste and sauté.
Fry until onion is pink add all the powders and little salt to it and sauté for 2 minutes.
Put all the cooked vegetables and sauté for few minutes.
Now add the drained water, grounded paste, chopped tomato and check the consistency of kurma. If it’s thick add some more water.
Finally add the fresh cream, coriander leaves and turn off the flame.
Serve it with idiappam, appam or roti J See you in another recipe!