Vegetable Kurma

 

750 gm vegetables of your choice.

(white pumpkin, red pumpkin, tendli,

raw banana, mutter, carrot, beans,

cauliflower, potato, makhana)

Green chillies – 3-4

Curry leaves

Cashew nuts – 1 cup

Grated coconut – 2-3 tbsp

Coconut oil – 2 tbsp

1 large onion, chopped

½” ginger, chopped

Salt

Dalchini – 1” piece

Lavang – 2-3

Whole pepper – 1 tbsp

Crush the whole masalas.

Heat coconut oil. Add the crushed whole masals and saute. Add ginger and saute. Add onions, green chillies and curry leaves and saute till onion changes color (do not brown it). Add the vegetables and 1 cup hot water, salt, mix well and let it cook.

Grind coconut along with cashew nuts and add to the curry. Let it simmer for some time till done. Vegetable kurma is ready.

Note: Vegetables may also. be cooked separately with water and salt and kept aside and then added to the masala.