Month: September 2020

This is an extremely simple mixed vegetable Kurma which can be made in just fifteen to twenty minutes. You can use vegetables of your choice, though I have used what I had on hand. Goes well with Roti, Naan or bread.

Ingredients :

100 gms shelled peas

100 gms carrots

One large potato

A small head of Cauliflower

Half of a green Capsicum

10 French Beans

1 large tomato

6 green chillies

6 cloves of garlic

2 inch piece of ginger

2 tbsps Curds

2 medium sized onions

5 cloves

1 heaped tbsp coriander seeds

1 inch piece of Cinnamon

2 cardamoms

5 pepper corns

1/4 tsp Cumin seeds

7 Cashewnuts

2 tbsps milk cream

A large pinch of Turmeric powder

1/2 tsp of Kashmiri Chilly powder

5 tbsps of grated coconut

3 tbsps Ghee/Clarified Butter

3 tbsps Oil

Salt

Coriander leaves for garnishing.

Method:

Peel the potatoes and carrots. String the French Beans. Wash and chop the potato, carrot,beans, capsicum and Cauliflower into bite sized pieces. Par boil the vegetables except the capsicum and keep aside.

Roughly chop the onions and tomatoes. Finely chop the coriander leaves. Keep aside.

Grind the Cashewnuts, cloves, cinnamon, cardamom, coriander seeds, cumin seeds and pepper to a fine powder. Tip in the green chillies, ginger, garlic, coconut, tomato, onion and curds and grind together to a smooth paste.

Heat the ghee and oil mixture in a pan. Drop in the ground masala and roast it on a low flame till the raw smell of the spices is gone. Add the turmeric and chilly powder. Toss and add the chopped capsicum. Saute for a minute. Drop in the cooked vegetables, salt and enough water to form a gravy. The consistency should neither be too thick nor thin. Bring to a boil. Lower heat, cover and cook for five minutes. Tip in the milk cream and finely chopped coriander leaves. Mix thoroughly and switch off the gas. Serve hot.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.