Mixed Vegetable Kurma Restaurant Style

February 8, 2013 4 Comments

Mixed Vegetable Kurma is a simple but elegant dish which we can proudly present in our dining table for lunch or dinner. The specialty of this dish is that we don’t have to choose for vegetables. Any vegetables of your taste & likes can be added to the recipe exception is tomato. Vegetables cooked in rich, creamy coconut gravy with medium spice gives a yummy taste.

Ingredients:

Potato – 1cup (chopped into squares)
Carrot – 1cup (chopped into squares)
Onion – 1cup (chopped into squares)
Cinnamon Stick – 3nos
Cumin seeds/ Jeera – 1tsp
Chili powder – ½ tsp
Turmeric powder – ½ tsp
Oil – 2tsp
Cashew nuts – 5nos
Unakka Munthiri/ Raisins – 5nos
Salt as per taste
For Grinding:
Fresh Grated coconut – 1cup
Ginger – 1inch
Garlic – 6pods
Garam Masala powder – 1 ½ tsp
Turmeric powder – ½ tsp
Green chilies – 5nos
Coriander leaves – ½ cup
Cashew nuts – 8nos
Tamarind – 1tsp

Method:

Cook all the above vegetables except onion in a pressure cooker adding chili powder & turmeric powder.
Grind all the ingredients mentioned in Grinding & make a smooth paste.
Heat oil in a kadai. Temper with cumin seeds & cinnamon stick.
Add chopped onion & sauté till onion turns transparent.
Add the grounded paste & cooked vegetables & mix nicely.
If required, add little water to loosen the gravy. Let the gravy boil.
When the gravy starts boiling, low flame & cook for 5mins.
Switch off the flame & keep it a side.
Heat a kadai & add little oil. Temper cashew nuts & raisins & add it to the gravy.
Restaurant style Vegetable Kurma is ready to serve.

Goes well with Chapathi, Jeera rice & Roti.