Jul 14, 2008

Mixed Vegetable Kurma..

This is the recipe of a Kurma that I had tasted at my friends place, so I called her and got the recipe when I wanted to make it. Am sure there are many variations for a kurma, but I just followed this coz we liked its taste. Apart from what my friend told, I added the Poppy seeds (khuskhus) and the cashews to the gravy..

Ingredients

Garlic - 4 cloves
Jeera/Cumin seeds - 1 tsp
Saunf/Fennel seeds - 1 tsp
Cashews - 1 tbsp
Khuskus/Poppy seeds - 2 tsp
Pepper - 4 corns
Green chillies - 3
Green Cardamom/Elaichi - 4
Cinnamon - 1 inch piece
Cloves/Lavang - 4
Turmeric powder - 1/4 tsp
Red Chilli powder - 1/2 tsp
Coconut milk - half a can ( 4 oz.)

Carrots - 1 1/2 cup
Potatoes, medium chunks - 3 medium ( Boil one of these pototoes in a microwave and mash it and keep aside )
Zucchini, cut in to chunks - 1 cup
Cauliflower florets - 1 1/2 cup
Peas - 1/2 cup
Green beans , long pieces - 1/2 cup
Tomatoes - 2 big, to be pureed.
Onions, chopped fine - 1 big
Cilantro - to garnish
Salt - to taste

Method

- Heat a pan and roast the poppy seeds till lightly browned, but take care not to burn.
- Make a paste by grinding together the garlic, jeera, fennel seeds, cashews, pepper, green chilli, cardamom, cinnamon, cloves and the poppy seeds.
- Separately, make a puree of the tomatoes also.
- Heat oil in a pan, add the onions to it and fry till soft and translucent.
- Add the pureed tomatoes to the pan and fry till oil separates.
- Now add the ground paste and fry well such that the raw smell from the paste goes away and oil separates from mixture.Add the red chilli powder, haldi powder and salt and fry for some more time.
- Then, we have to add the vegetables in order of which takes longer to cook. So, first add the beans with little water, cover & cook for sometime, then add the potatoes & carrots, after about half-done, add the cauliflower, zucchini and peas and add salt, cook till almost done.
- Now add the mashed potato and the coconut milk, add salt if needed and bring to a boil and switch off the stove.
- Garnish with chopped cilantro.
- Serve hot with rice, rotis or dosas.


This is my contribution to the Curry mela for (Dosa, Idli, Roti, Rice) hosted by Srivalli of Cooking 4 all Seasons. Thank you for hosting Srivalli.


Print this recipe

12 Comments:

Maheswari said...

Oh..such a rich and creamy gravy.Mom used to make this for chappathi all the time.She uses coconut for the richness.Nice entry

Seema said...

Delicious Kurma Maya!! Love this with chappathi or chappathi, an all time fav & great way to finish off few quantity of left over veggies too!

LG said...

I agree with Maheswari's coment. Rich, creamy veg medley. Nice one.

Srivalli said...

maya..thanks for the wonderful entry..the kurma sure looks so rich and yummy!

ranji said...

delicious maya...kurma looks gr8...love these with rotis and idiappam...excellent entry..

Uma said...

delicious kurma! Love the beautiful color. Nice entry Maya!

Cynthia said...

This sounds like a delightful dish to have for breakfast or dinner with hot parathas.

Suma Rajesh said...

deliicous maya.....loved the healthy mixed kurma....good choice for the event...

Bhawana said...

Perfect entry for the event. Looking very tempting and delicious. with chapati it will sooooooooooooooooooooooo tasty :)

Meera said...

Great entry for the event. That kurma looks so good. I made your Sindhi Aloo today. They were absolutely delectable. They got gobbled up in no time!!:-) I will go and write a comment in Sindhi Aloo post too. I couldn't resist telling you immediately.

Andhra Flavors said...

delicious kurma. i love that light green colour.

Vanamala said...

lovely color...nice recipe