Vegetable Kurma
Equipment
- Pressure Cooker
- Mixer/ Grinder
Ingredients
Veggies required
- ¼ cup carrots roughly chopped into cubes
- ½ cup green peas
- ¼ cup potatoes roughly chopped into cubes
- ¼ cup capsicum roughly chopped into ½ inch pieces
- ¼ cup beans roughly chopped into ½ inch pieces
- ¼ cup bottle gourd roughly chopped into cubes
For the masala
- 3 numbers green chillies
- ½ cup freshly grated coconut
- 2 tsp coriander seeds
- 1 inch cinnamon stick
- 3 numbers cloves
- 2 numbers tomatoes roughly chopped
- 6 numbers cashews
- 1 inch ginger
- ½ cup fresh coriander leaves
For the tempering
- 1 tsp mustard seeds
- ¼ tsp Asafoetida /hing
- 1 tbsp oil
- 1 tsp red chilli powder
- ½ tsp turmeric powder
Instructions
- Pressure cook all the vegetables by adding 2 cups of water for only one whistle.
- Meanwhile, prepare the masala paste by adding coriander seeds, cloves,stick,cloves,coriander leaves,grated coconut,ginger tomatoes,cardamom and cashews into a blender and blend it into a fine paste.
- In a pan, add oil. Once the oil is slightly hot, add mustard seeds and asafoetida.
- Add in the masala paste and cook it on a low flame.
- Drain the excess water from the vegetables and keep it aside.
- To the masala paste, add red chilli powder and turmeric and cook it for a minute.
- Add all the vegetables to the gravy and add the drained water from the vegetables to the gravy according to your desired consistency.
- Add in salt to taste and cook it on a low flame for 5-7 minutes.
- Vegetable Kurma is ready to be served with Chapathi/Rice/pooris.
Notes
- Don't over cook the vegetables. Cook them only for a whistle. Otherwise , the vegetables will be mushy.
- If you are using frozen peas, don't add them in the pressure cooker. Add them directly while cooking.
- You can add any vegetables that you like. Generally, carrots, beans, cauliflowers, beans, potatoes and green peas are added.
- You can also add poppy seeds while making the masala paste.