Vegetable Kurma

Ingredientsfor 4 servings

• 5 nos Carrots — cut into small cubes, medium
• 4 nos Potato cooked, peeled and — cut into small cubes, medium
• 1/2 cup Green peas frozen
• 10 nos Beans — cut into small pieces
• 1 nos Onion — cut into small and long pieces, big
• 1/2 tsp Ginger — sliced
• 1/2 tsp Garlic — sliced
• 5 nos Green chillies
• 12 nos Cashewnuts — soaked in milk or water for 30 mins
• Coriander leaves A, a few
• Mint leaves A few, Pudhina
• 1 tsp *Garam masala
• Salt, to taste
• 1 cup Thick coconut milk
• Oil, to taste
• 2 nos Cinnamon (Karugapatta)
• 2 nos Cloves (Grambu)
• 2 nos Cardamom (Elakka)
• Aniseeds A few (Perinjeerakam)

Preparation

1. Step 1

   Microwave beans and carrots for about 4 minutes on high to cook them.

2. Step 2

   Grind together ginger, garlic, green chillies, coriander, mint, cashew nuts to a paste by adding water and the milk used for soaking.

3. Step 3

   Heat little oil in a pan.

4. Step 4

   Add onions and sauté.

5. Step 5

   Add green peas (after washing them) and fry for sometime.

6. Step 6

   Add garam masala and cook for sometime.

7. Step 7

   Add ground paste and cook for 1 min.

8. Step 8

   Add beans, carrots, potatoes and salt and Stir everything together thoroughly.

9. Step 9

   Check if all the vegs are cooked well. :- If not, add little water, Put the lid on and cook on a low flame, till it is done.

10. Step 10

    Add coconut milk and give it a good stir.

11. Step 11

    Warm it through.

12. Step 12

    Do not boil it. It should contain gravy, but should not be too watery. :- If the gravy is less, add some more coconut milk.

13. Step 13

    Serve while still hot with chappathis, bread or appam.