South Indian Style Mixed Vegetable Kurma
Mixed vegetable kurma can be made in many varieties. Some require cashews, some require roasted channa dal and there are some kurma recipes which doesn't even require any grinding. This particular recipe is a slightly rich one, yet mild with its flavor.
Shredded coconut 1/2 cup
Cashews 12 nos
Fennel seeds 1 tsp
Poppy seeds 1/2 tsp
Green chillies 3
For the Gravy
Potato 1/2 cup (cubed)
Carrot 1/4 cup (cubed)
Beans 1/4 cup Chopped
Peas 1/4 cup
Onion 1 finely chopped
Tomato 1 finely chopped
Ginger garlic paste 2 teaspoons
Garam masala 1 teaspoon
Bay leaves 1
Oil 3 tbsp
Water 2 cups
Mint leaves and coriander leaves to garnish
Salt as needed
How to start?
Grind all the ingredients given under "to grind" by adding water into a smooth paste.
Heat the oil in pressure cooker, temper with bay leaves, followed by finely chopped onion. Add ginger garlic paste and fry for 2 minutes. Now add the tomatoes and keep sauteing until the tomato gets smashed. Add the freshly ground paste and fry for a minute.
Add all the vegetables, 2 cups of water and salt. Finally add garam masala and give it a good mix. Now close the lid of the pressure cooker and cook for 2 whistles.
Open the lid once the pressure gets released. Adjust the gravy consistency by adding more water as per your desire. Add the chopped mint leaves and coriander leaves and give a quick mix.
Simple south indian vegetable kurma is ready to serve with Idiyappam, aapam and definitely Parotta