Wednesday, February 29, 2012

Potato & Tomato Kurma


Potatoes - 3
Tomatoes - 5
Fresh Green Peas - 1/4 cup (optional)
Garlic Cloves - 5
Curry Leaves - 6
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Turmeric Powder - 1/4 tsp
Sugar - 1 tsp
Oil - 1 tbsp
Salt to taste

For Gravy:

Coconut Shavings - 1/2 cup
Green Chillies - 3
Ginger - 1/2 inch piece
Tamarind Extract - 1/2 tsp
Coriander Seeds - 1 tsp
Cinnamon - 2 inch piece
Cloves - 5


  1. Boil potatoes and cut them into pieces.
  2. Chop onions and garlic cloves.
  3. Heat oil in a pan, add mustard seeds, cumin seeds and curry leaves.
  4. When the mustard seeds start spluttering, add chopped onions and garlic. Saute until onion turns translucent.
  5. Chop tomatoes and green peas, add it to the sauteed onion.
  6. Saute until tomatoes are cooked.
  7. Add salt, turmeric powder an sugar. Mix well.
  8. Meanwhile, blend all the ingredients for the gravy into a smooth paste, adding little water.
  9. Add the blended paste to sauteed onion-tomato mixture.
  10. Set the flame to medium and let it boil for 2 minutes.
  11. Serve hot with rotis, phulkas etc.,


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