|1.||Oil 2-3 teaspoons|
It can be one or more of:
green beans, carrot, potato, cauliflower, peas and capsicum.
Cut into thin, long pieces, about 2 cups.
|5.||Turmeric 1/4 teaspoon|
|6.||Dhania / coriander powder 1 teaspoon|
|7.||Jeera powder 1/4 teaspoon|
|8.||Salt to taste|
|9.||Lemon juice to taste|
|10.||Fresh coriander leaves 1 tablespoon|
|1.||Coconut gratings 1/4 cup|
|2.||Kasa kasa / poppy seeds / khas khas / khus khus / gasagase 1/2 tablespoon|
|3.||Ginger small piece|
|4.||Garlic cloves 3-4
Blog post: What are the Benefits of Garlic?
|5.||Cinnamon small piece|
|7.||Mace small piece|
|8.||Green chilies 3-4 or to taste|
|9.||Saunf / somp 1 teaspoon|
and cut the vegetables.
Chop the onion and tomato.
the vegetables, except capsicum and onion,
in salt and turmeric water, till the vegetables are just soft.
all the masala ingredients, with water,
into a fine
oil in a utensil.
Fry till these turn to golden brown.
Fry till these become just soft.
dhania powder and jeera powder.
Fry for a few seconds.
the ground masala.
Fry till you get the aroma.
Add the water used for cooking the vegetables. If it is not sufficient, add extra water.
The quantity of water or extra water you should add depends on how thick you want the gravy to be.
Add little salt.
Do not add more salt, because you will have already added the salt while cooking the vegetables.
and cook till the oil floats.
Add coriander leaves.
kurma, vegetable kurma or mixed vegetable
kurma is ready.
|TIPS||Veg Kurma Recipe|
|1.||If the gravy becomes thin, add a few teaspoons of roasted chana powder mixed in water. Mix.|
|2.||Do not fry the capsicum too much, because it will lose its crispiness.|
|3.||If you have cooked the peas and stored them in the freezer, do not cook the peas again. Instead, add them in Step 9 directly.|