Wednesday, March 18, 2009

Mixed Vegetable Kurma


Carrots - 1 cup, chopped
Beans - 1 cup, chopped
Fresh Green Peas - 1/2 cup
Potatoes - 1/2 cup, chopped
Red Chilli Powder - 1/2 tsp
Salt to taste

For Masala:

Coconut, grated - 1 cup                
Mint Leaves - 4
Garlic Cloves - 4
Cinnamon - 1 inch long piece
Cloves - 5
Fennel Seeds - 1 tsp
Dried Red Chillies - 6

For Seasoning:

Mustard Seeds - 1 teaspoon
Onion - 1/2 cup, chopped
Tomatoes - 1/2 cup, chopped
Oil - 2 teaspoons

For Garnishing:

Coriander Leaves - 1 tablespoon, chopped


  1. Boil carrots, beans and poatoes with water, salt and chilli powder. Cook until they are soft but still hold shape; al dente.
  2. Grind coconut, garlic, cinnamon, cloves, fennel seeds, dried red chillies, mint leaves into a fine paste, adding little water. 
  3. Add this coconut paste to the cooking vegetables. 
  4. Set the flame to medium and bring the gravy to a boil.
  5. Meanwhile in a frying pan, heat oil, add mustard seeds. When they splutter, add onion and saute till they brown.
  6. Now add chopped tomatoes and saute well until they turn soft and mushy. 
  7. Add the sauteed tomatoes and onion into the cooking gravy.
  8. Simmer and cook for 3-4 minutes.
  9. Garnish with coriander leaves.
  10. Serve hot with roti, phulkas, etc.,
  1. You can add other vegetables like capsicum, baby corn, sweet corn, cauliflower too.
  2. You can panner or tofu cubes too.


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