White Vegetable Kurma

Makes : 4 serves

Ingredients:

Veges:

Carrot – 1

Potato – 2

Beans – 5 or 6

Green peas – a handful

Cauliflower – 10 small flowerets

Grind to paste 1:

Ginger – 1 inch piece

Garlic – 1 big or 2 small clove

Green chillies – 5 or 6

Grind to paste 2:

Coconut – 6 or 7 teaspoons

Cashewnuts – 10

Poppy seeds (khus khus) - 1 teaspoon

Fennel seeds – 1 teaspoon

Milk – ¼ a cup

(using milk to grind this paste which would give a nice taste & colour for the kurma)

Seasoning:

Cumin seeds – 1 teaspoon

Bay leaf – 2

Cardamom – 1

Cinnamon – 2

Cloves – 3 or 4

Others:

Curds – 2 scoops

Oil – 2 teaspoons

Onion – 1 (finely chopped)

Coriander leaves – 2 teaspoons (finely chopped)

Method:

  1. Boil veges in pressure cooker for 2 or 3 whistles.
  2. Heat oil in a non stick kadai & add items mentioned for seasoning.
  3. Add the ground paste 1 & sauté for a minute.
  4. Add onions & sauté for 2 or 3 minutes.
  5. Add curds & sauté for a minute.
  6. Add the boiled veges & ground paste 2.
  7. Sauté for 3 more minutes.
  8. Garnish with chopped coriander leaves.
  9. Generally this white kurma is served with idiyappam, could also be served with parottas/chappathis.