Nov 15, 2008

Vegetable Kurma.... my moms style

Kurma is a healthy addition to the gravy as it has all the veggie stuff loaded in it. A nice way to get veggies into our diet. This can be had with rice, chapathis or dosa so can be a part of lunch, breakfast or dinner. Cutting vegetables is the only tough part. Rest is all done in a jiffy. So now you like it.. isnt it... 

I make kurma 2 ways. One my mil style and other my moms style. I love both of them. This recipe which my mom taught me is quicker and easier one .... should say it can be done using just a pressure cooker. There is no compromise in taste though. 

Serves : 4 ppl
Serve option : Hot with roti,idli,dosa

This is what u'll need....

Onion - 1 medium
Tomato - 1 small(optional)
Green chilli - 3
Carrot - 1
Peas - ¼ cup
Beans - 10
Potato - 1 medium
Gg paste - 1 tbspn
Fennel/saunf - 1 tbspn
Jeera/Cumin seeds - 1/2 tspn
Coconut - around 1/8th of a whole coconut
Oil - 3 tbspn
Whole garam masala - bay leaf, clove, elaichi, cinnamon 
Salt to taste

Here is the stir....
  • Take a mixie jar and 1 sliced onion, ginger garlic paste, fennel seeds, cumin seeds and sliced coconut. Grind this to a slightly coarse paste.... dont make it too fine

  • Chop one small tomato roughly and add it to the mixie jar. Give it just a couple of quick pulses to get a coarsely chopped tomato

  • Chop all the vegetables - I have used potatoes, carrot, beans and green peas. Put all this into a pressure cooker
  • Pour a little water into the pressure cooker and add a little salt. Cook it for 2 whistles or until vegetables are cooked 

  • Add the coconut+spices paste into the cooked vegetables. Pour a cup of water into and give it a good stir

  • Heat oil in a separate pan. Add the whole garam masala to it. Wait till you can smell their wonderful aroma

  • Pour this into the cooker with vegetables and coconut paste. Give everything a good stir
  • Adjust salt to get it right. Slice 3-4 green chillies and toss them into the gravy

  • Cover this and once again pressure cook for 2 whistles. Turn off the flame once done and its ready 
  • Serve hot with chapathi, dosa, idli or rice

Notes :
  • Cook vegetables till done before adding the coconut paste
  • If you are a lot of time in hand then you can even cook the vegetables in a kadhai rather than pressure cooker
  • Tomato is optional but I add for an extra tangy touch

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