Tuesday, 7 February 2012

Vegetable Kurma

Mixed vegetable gravy dishes are the easiest to put together. The only time consuming part is the vegetable chopping process. Here goes on more to the long list of vegetable gravies we make at home ;)

Potatoes, diced - 1/2 cup
Carrots, diced - 1/2 cup
Beans, sliced - 1/2 cup
Green peas - 1/2 cup
Onions, medium - 2
Tomato - 1
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Green chillies, sliced - 2
Garam Masala - 1/2 tsp
Salt -  to taste
Oil - 1 tbsp
Coconut milk - 1/2 cup (you could use 2 tbsp of dessicated coconut, ground into a fine paste)
Coriander leaves - for garnishing.

Heat oil in a heavy bottomed vessel.
Add the onions, green chillies and saute for a few minutes.
Add the tomatoes and fry for a couple of more minutes.
Add the masala pastes and powder and continue frying.
Finally when the raw masala smell is gone, add the vegetables and fry for a few minutes.
Add very little water and cook the vegetables until soft.
When the vegetables are cooked, add the coconut milk and heat for a couple of minutes.
Garnish with coriander leaves and serve hot with Rotis or Puris.
Verdict: What is not to like about vegetables with a dash of coconut milk. This recipe yields a mildly spicy kurma. You can increase the green chillies if you prefer it spicier.

priya's signature image at photobucket

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