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.
