Vegetable Kurma

Vegetable Kurma, made with fresh veggies in creamy coconut gravy commonly served with roti or paratha. Here is the South Indian Restaurant style recipe.

Serves:4

Ingredients:

• Onion - 1
• Green Chilly - 2
• Ginger Garlic paste - 1tsp
• Carrot - 1
• Potato - 1
• Beans - 10
• Green Peas - 1/4 cup
• Chow Chow/ Chayote - 1
• Plain Yogurt - 1/4 cup
• Milk - 1/4 cup
• Coriander powder - 1 tsp
• Fennel seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Bay leaf - 1
• Curry Leaves - 2 strand
• Cilantro - handful

Grind to paste:

• Grated coconut - 1/4 cup
• Cashew - 5
• Green chilly - 2
• Poppy seeds - 1 tsp
• Roasted gram - 2 tsp
• Cinnamon - 1
• Clove - 1
• Cardamom - 1

Method:

1. Cut, peel and cube carrot, potato, chayote and chop beans
2. Heat pan, add oil and ghee, add bay leaf,  curry leaves,  cumin and fennel seeds  
3. Add finely chopped onion and slit green chilly
4. Add ginger garlic paste and fry till raw smell subsides
5. Add chopped veggies, coriander powder, one cup of water and boil till veggies are cooked
6. Add beaten yogurt, ground paste and salt to taste
7. Cook till raw smell subsides and add milk
8. Garnish with cilantro and serve