Mixed Vegetable Kurma 4 ~ Side Dish for Roti

One would think that after so many versions of kurma, there would be no more. Yet here is another quick and easy version of kurma that we make. With most dinners being roti with subji, there is always a need to check out new versions of the old stuff. Most at home wouldn't mind a variation, however it's a case of old wine in new bottle or vice versa.

This simple recipe is from my collection of recipes, and looks like from those early days when even simple ones we write down. Yes it did serve us well and I am surprised that this simple version never made it to the blog till date. 

It was a weekday and with a quick need to make rotis, all I had was a quick click of the final picture. I somehow felt this antique pan that I have for a long time, does indeed look very pretty! When it comes to pans, we end up using those regular ones so often. Does it happen with you as well? When I go shopping, which is not that frequently mind you, I always look out for pans and kadais that would just be the right size for us to reach out more often. This from our collection is the most used pan in our home. I know it's time to replace, well being attached, prevents one from taking such dire decisions.

Now back to the recipe, for the Cooking from Cookbook Challenge, here's a simple yet delicious Mixed Vegetable Kurma, South Indian Style from my recipe collection.

Mixed Vegetable Kurma

Ingredients Needed:

Onions - 2 medium
Ginger Garlic paste
Tomatoes - 2 big
Mixed Vegetables - 2 medium carrots, 2 medium potato, 1/4 cauliflower flolets, 1/2 cup Peas and French Beans
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Oil - 2 -3 tsp
Salt to taste
Garam Masala - 2 pinches

Ground paste

Coconut paste - 3 tbsp
Poppy Seeds - 1 tsp
Fennel powder a pinch

How to make Mixed Vegetable Kurma

Wash and chop potato, cauliflower and carrot to julienne, or 2 inch size cubes. Soak the cauliflower in hot water and drain.

In a pan heat oil add finely chopped onions, saute till they turn colour.

Then add the ginger garlic paste. Add the finely chopped tomatoes, along with salt, turmeric. Simmer and cover with lid. Once the tomatoes are soft, add the cubed vegetables. Saute on high flame, then simmer, add the red chili powder, coriander powder.

Cover with lid to get the cooking done faster.

Once you see the vegetables are cooked and fried, add the ground coconut paste. Cook for 5 mins, till the masala gets cooked properly and change colour.

Then add enough water to get the consistency you want and bring to boil. Then simmer for 5 - 7 mins then finally add chopped coriander leaves.

Pressure cook for 1 whistle or till the vegetables are almost cooked. Otherwise you can cook the vegetables directly in the pan or MW for 10 mins.

Final week of the Cooking from Cookbook Challenge first Edition. If you haven't signed up yet for the November edition, drop in a line then!

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