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Ingredients

Potato – ¼ kilo
Beans – ¼ kilo
Big onion – ¼ kilo
Carrot – 100 gm
Green Chilly – 10
Ginger – 1 piece
Cloves – 4
Cinnamon – 1 piece
Cardamom – 4
Fennel seeds – 1 teaspoon
Cus cus – 1 teaspoon
Coriander powder – 1 table spoon
Turmeric powder – ½ teaspoon
Black pepper – 1 teaspoon
Cashew nut ground – 25 gm
Coconut milk – ½ cup
Coriander leaves – ½ cup
Oil – 3 table spoon
Vinegar – 1 teaspoon
Salt

Method

Heat the oil and add fry green chilly, ginger, garlic, cloves, cinnamon, cardamom, fennel, cus cus, coriander powder, turmeric powder and pepper. Grind these into a paste in mixer grinder. Cook in a pressure cooker potato, beans, onion, carrot and this paste in ½ cup water, salt and 1 spoon vinegar. When it is cooked and the gravy is thick, add to it the coconut milk mixed with the cashew nut paste and again cook for 5 minutes. When the gravy is again thick, spread the coriander leaves.

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