Vegetable Kurma
A side dish for Chapathis, puris or Parathas. Unlike popular opinion that cashews should be used for kurmas, I completely avoid them in this dish.
Pointer 1: My dishes about 98% of the time are gluten free and nut free. So, this is safe for people who have any type of allergies.
Ingredients:
Use the following vegetables for this kurma.
- 2 Tbsps. canola oil
- 1 cup of cut, 1" long fresh beans
- 1/2 cup peas
- 2 medium-sized potatoes cut into cubes
- 1/2 carrot cut 1" long
- 1 cup of cauliflower florets
- 1/2 a green pepper cut into quarters
- 2 medium-sized tomatoes
- 1 medium-sized onion
- 1/2 cup grated fresh coconut if available or
- 1/2 shredded coconut from the store
- 1 Tbsp. poppy seeds (khus khus)
- 2 fresh green chillies
- 4 cloves garlic
- 1/2" cinnamon stick
- 2 cloves
- 1 tsp. cayenne pepper
- Salt to taste
Method: Grind the following to a fine paste. Coconut, poppy seeds, green chillies, and garlic. Take a wok^. Add a tsp. of oil. Add cinnamon stick and cloves. Let it toast. Add the onions and let it turn translucent.
Next add the beans. Let it saute and cook for a few minutes. Beans take slightly longer to cook compared to the other vegetables. Now add the potatoes. Let both the beans and potatoes cook until slightly tender. Add the rest of the vegetables. Add a tiny bit of water and let it all cook for a few minutes. When more than three-quarters done, add the ground mixture to the vegetables. Add the cayenne pepper. Give it a good mix. Add salt for taste. Close the wok with a lid and let the mixture simmer on medium-heat for another 10 minutes.
^ Please contact me for any of these ingredients or utensils. |
