Feb 4, 2010

Vegetable Kurma- Version 2

A few days back, I had posted a mixed vegetable recipe and had mentioned that I try to make it slightly different each time. So todays post is a second version of how I make it.
This one has a lovely flavour because of the freshly ground spice. Kurma is a south Indian speciality with coconut milk and spices. Its basically served with parota in the South. But it goes very well with cumin/jeera rice and chapatis/pooris too. My mom used to serve with toasted bread which was a good alternative too and made a yummy breakfast. She used to make it slightly differently by adding freshly grated coconut and whole spices. That had a lovely and a different kind, infact more of a south flavour to it. So here is how I make it.

veg lurma
Mixed vegetables- Chopped I used Potatoes- 2, Carrots-2, peas- 1/2 cup, beans- 1/2 cup,paneer- 1/2 cup,cauliflower-1/2 cup florets
Bay leaves- 1
Cinnamon stick- 1"
Cloves- 3-4
Cardamom- 2
Coriander seeds- 1/2tbsp
Fennel seeds-1/2tsp
Dried red chillies- 8 to 1o nos
Ginger garlic paste-1tsp
Onion-1big chopped fine
Tomato- 1 chopped
Coconut milk- 1cup
Turmeric powder- 1tsp
Salt to taste
Mustard seeds- 1tsp
Cumin seeds- 1tsp
Oil- 1tsp

Dry roast all the spices (cloves ,cardamom, Fennel seeds, bay leaves, cinnamon, dried red chillies and coriander seeds) and grind into a fine powder.
Heat oil in a pan, add the mustard and cumin seeds. Then add the onions and saute till transclucent. Add the ginger garlic paste followed by the chopped tomatoes and chopped vegetables. Sprinkle some water and cook till the vegetables are a little soft. Add turmeric powder, ground spice powder and salt. Mix well and cook for some more time adding a cup of water. The vegetables should be well cooked. Now pour the coconut milk. Mix well. Leave on flame for 5 more minutes.
Serve hot with chapatis, jeera rice or pooris too!!
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