Vegetable Kurma

Ingredients:

Potato – 1

Carrot – 1

Beans – 5 or 6

Cauliflower – 10 florets

Peas – a handful

Capsicum - a handful (chopped)

Salt – 1 ½ teaspoon

Garam masala powder – ¼ teaspoon

Turmeric powder – ¼ teaspoon

Oil – 2 teaspoons

Curd – 3 teaspoons

Seasoning:

Bay leaf – 1 leaf

Cardamom – 1 piece

Cinnamon – 1 inch piece

Cloves – 2 pieces

Group I (grind coarsely)

Ginger – 1 inch piece

Garlic – 1 big clove (2 small cloves)

Green chillies – 2

Group II (grind to paste)

Coconut – 2 tablespoons (grated)

Pottu kadalai (roasted channa dal) – 1 tablespoon

Coriander bunch stem part – a handful

Method:

1. Wash & Chop the vegetables.
2. Cook in a pressure cooker with 1 glass of water for 2 to 3 whistles.
3. Heat oil in a non-stick kadai.
4. Add the ingredients mentioned under seasoning.
5. Fry till light golden brown.
6. Add Group I & fry for a minute.
7. Add finely chopped onions, capsicum, salt, turmeric powder, garam masala powder & fry for 2 minutes.
8. Add Group II & curd & fry for 2 to 3 minutes.
9. Add boiled vegetables (along with the water) & allow boiling for 2 to 3 minutes.
10. Serve hot with chappathis/parathas.