Vegetable Kuruma

Ingredients:

• Carrot, beans, potato, cauliflower florets & peas - 2 cups
• Curry Leaves – 1 spring                     
• Cloves - 2
• Cinnamon- 1
• Onion - 1medium
• Ginger garlic paste - 1 tbsp
• Green chilly - 3 or 4
• Grated coconut - 1/2cup
• Cashew - 5 Optional
• Roasted channa dal–less than ¼ cup
• Bay leaves-2
• Oil - 2 tbsp
• Freshly chopped coriander leaves
• Salt to taste

Method:

Step1: Grinding masala

1. Add coconut, cloves, cinnamon, green chillies, ginger, garlic, roasted channan dal to a mixer jar.
2. Make it into fine paste with adding little water and keep aside.

Step2: Preparing Kurma

1. Chop all the vegetables in Medium size and keep aside.
2. Chop the onion and green chili in length wise.
3. Heat oil in a pressure cooker, add cloves, bay leaves, cinnamon and green chilies, wait to crackle.
4. Fry onions till it loses moisture and add ginger garlic paste.
5. Now add all cut vegetables and sauté for 2 to 3 mins.
6. Add coconut masala paste and mix well.
7. Taste and adjust salt and seasonings.
8. Add water and allow to pressure cook for 1whistel.
9. Garnish with freshly chopped coriander leaves.
10. Serve it with chapatti, naan, dosa, rice…

Notes: Add little water, because we are pressure cooking. Otherwise kurma becomes watery.