Vegetable Kurma

Leftover vegetables in the fridge were cooked in to a simple vegetable kurma. The recipe is simple with natural spices and was a delightful combination to steaming hot parathas. Of course interesting variations can be got to the palate by adding your choice of spices. 

Ingredients:-

• Onions
• Carrots
• Cauliflower
• Beans
• Green Peas
• Garlic (2-3 pods)
• Ginger ( a small piece)
• Green Chillis (2-3)
• Fennel Seeds ( a few)
• Turmeric Powder ( 1 teaspoon)
• Whole Spices ( cinnamon,cloves, mace)
• Coriander leaves ( a few sprigs)
• Grated Coconut (1 cup)
• Cashewnuts (a few)
• Curd (1 cup)
• Butter

Method:-

Quarter the onions and grind it in to a smooth paste along with green chillis,ginger, garlic, fennel seeds and the whole spices. Set aside.

Chop all the vegetables in to small pieces and pressure cook for 2 whistles.

Grind the coconuts and cashewnuts to a fine paste with curd.

In a kadai (wok) , add some butter and fine saute the onion-spices paste till the raw smell dissipates. Add the turmeric powder and the ground coconut cashew paste and let it cook with some water. Add salt to taste.

Finally add the boiled vegetables and bring the whole mix to a boil. Add water to loosen the gravy if required.

Add a dash of butter along with finely chopped coriander leaves and take off flame.

Serve hot with Steamed Rice,Rotis, Parathas,Appam,Dosa or a combination of your choice.

Note:- You can make the dish more interesting by adding baby corn, potatoes,tomatoes.Go ahead and let your tingling taste buds create some interesting versions of this dish !

Enjoy!!