There is this wonderful dish of vegetable kurma that is served in restaurants with puris and Mysore buns. I just love its aroma and was so happy when I made it at home last week. Here is how:
Ingredients:
½ cup peeled and cubed carrot
½ cup peeled and cubed potato
½ cup green peas
½ cup flowerets of cauli flower
3 baby corns split lengthwise and cut into ½ inch pieces (optional)
1 tbsp oil
¼ tsp mustard seeds
A few curry leaves
2 cardamoms
A small cinnamon stick
1 bay leaf
2 cloves
1 onion sliced
2 green chillis
2 tsps ginger garlic paste
1 tomato cut fine
Salt to taste
3 cups water
To grind
¾ cup grated coconut
A few mint leaves
¾ tsp fennel seeds
1 tsp poppy seeds
A few cashew nuts
2 cloves
Instruction
- Heat oil in a pan, add mustard seeds, when they splutter, add cardamoms, cinnamon stick, bay leaf, cloves and stir.
- Add curry leaves and sliced onion. Saute for some time, when the onion turn transparent, add green chillis and ginger garlic paste.
- Stir for two minutes and add the cut tomato. Keep stirring in between and when the tomato turns mushy, add carrot pieces, then potato, baby corn pieces, cauli flower, and green peas.
- Saute for two minutes, add salt and water. When it comes to boil, cover it, reduce the flame and cook for ten minutes.
- Meanwhile grind all the ingredients with some water to a smooth paste and mix it in to the cooked vegetables. Add more water if needed, mix well and simmer for five minutes.
- It is ready to be served with chapatis.
