Vegetable koorma/kurma

Ingredients:

Onion – 1 Medium
Carrot – 1 medium
Beans --- 10
Potato – 1 medium
Peas – ½ cup
Gobi – 1 cup
Coriander leaves – 4 strings
Poppy seeds – 1Tsp
Sounf seeds – 1tsp
Garam masala – ½ tsp
Coriander powder – 1 tsp
Turmeric powder --- ½ tsp
Red chilli powder – ½ tsp
Green chilis -- 2
Grated coconut -- ½ cup
Coconut milk – 1 cup
Cashew nuts / Pea nuts – 2 Tsp
Ginger garlic paste – 1Tsp

Seasoning:
Ghee --- 1 Tsp
Oil ---1 Tsp
Cardamom – 3
Cloves ----3
Cinnamon stick ---1/2 inch
Bay leaves --- 2
Sounf seeds – 1 Tsp


Procedure:

1. Chop all the vegetables to medium size pieces and boil them in a pressure cooker for 1 whistle.

2. Drain the water and separate the vegetables. Do not throw the water, we can use it while making koorma.

3. Grind popsi seeds, ajwain seeds, cashew nuts / peanuts, green chillis and grated coconut to fine paste along with water and keep aside.

4 Heat ghee and oil mix in a pan and add cardamom, cloves, cinnamon stick, bay leaves and sounf seeds.

5. Add chopped onions and fry for a while.

6. Add ginger garlic paste.

7. Add coriander powder, turmeric powder, red chili powder and garam masala powder and fry well.

8. Add boiled vegetables.

9. Add grounded masala paste and coconut milk and mix well.

10. Add salt for taste and mix well. If curry is too thick, then add drained vegetable water to the curry and let it cook for 5 to 7 minutes.

11. Add coriander leaves.

Vegetable Koorma is ready. Eat along with puris /chapathi/ roti/ parata/ zeera rice.



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