Vegetable kurma

Vegetable kurma can be served as a side dish for chapathi / parota

Quantity used below can serve : 2 people


Ingredients :

Sunflower oil - 1 tbsp
Cinnamon - 1 inch piece
Bay leaf - 1
Cloves - 2
Onion - 1 medium (chopped)
Tomato - 1 medium (chopped)
Ginger garlic green chilli paste - 1 tsp
Salt - as required
Turmeric powder - 1/4 tsp
Chilli powder - 1 1/2 tsp
Coriander powder - 2 tsp
Drumstick - 1 chopped
Cauliflower - 8 small florets
Peas - 50 gm
Carrot - 1 medium (chopped)
Potato - 1 large peeled and chopped
Beans - 4 nos chopped
Coconut paste - 4 tbsp grated / chopped coconut blended with little water


To temper :

Oil - 1 tsp
Fennel - 1 tsp
Curry leaves - few


Method :

1. Heat oil in a pressure cooker. Add cinnamon, bay leaf and cloves. Fry for 2 minutes on medium
    flame.

2. Add chopped onion and fry till it turns brown in colour.

3. Add salt and mix well.

4. Add ginger garlic green chilli paste and mix

5. Add chopped tomato and fry for 5 minutes.

6. Add turmeric powder to the pressure cooker.

7. Then add chilli powder to the mixture.

8. Add coriander powder to the pressure cooker.

9. Now add the chopped vegetables and mix well.

              

10. Add required quantity of water and let it cook (2 whistles)

11. Once after the pressure gets released , open the lid. Add coconut paste and boil for 2 minutes.

12. In a kadai, heat oil.  Add fennel, wait for it to splutter.

              


13. Add curry leaves and wait for it to splutte

14. Add it to the cooked kurma and garnish.