Wednesday, September 12, 2012

Carrot and Corn Kurma


Carrots - 2
Sweet Corn Nibblets - 1 cup
Onions - 2
Tomatoes - 2
Salt to taste
Oil - 2 tbsps

For Gravy:

Coconut, grated - 3/4 cup
Green Chillies - 4
Peppercorns - 5
Cinnamon - 1" long piece
Cloves - 4
Garlic cloves - 3
Fennel Seeds/Saunf - 1/4 tsp
Coriander Leaves, chopped - 1/4 cup

For Garnishing:

Kasoori Methi

  1. Chop onions and tomatoes.
  2. Chop carrots.
  3. Boil chopped carrots and sweet corn in water.
  4. Meanwhile, blend all the ingredients for the gravy into a smooth paste using little water.
  5. Heat oil in a pan, add chopped onions. Saute until onion turns translucent.
  6. Now add chopped tomatoes and saute until tomatoes turn soft and mushy.
  7. Add boiled carrots and sweet corn.
  8. Add salt and let it boil.
  9. To the boiling vegetables, add blended paste. Mix well. Adjust the consistency of the gravy, by adding little water, if required.
  10. Simmer the flame and let is boil.
  11. Turn off the heat and garnish with kasoori methi.
  12. Serve hot with phulkas/rotis of your choice.


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