I’m
making the post a week late. Like I mentioned in my previous post this recipe was
part of our New Year get- together. But last week was hectic…I had lot of small
errands to do and that kept me outside the house the whole day. So my post
suffered. I would come back home tired only to drop dead on the bed….snore
snore.. I was already asleep.
Coming
back to my mix vegetable kurma , it came out well .My mom had taken my son Aniket
to the park. By the time they came back home the dish was ready. The flavours
of cardamom and cinnamon and other ingredients wafted into the air and filled
the house. Just then my mom entered the house and she exclaimed….mmmmmmmm
nice……Aniket had a small twinkle in his eye. Hey what was his momma cooking?
It
made a good combo paired with the ghee rice .We all love it. My mother’s friend
even took down the recipe because she had made it in a different way earlier
but loved my recipe too. I wanted my vegetable kurma to taste like the one in
Vrindavan- an eatery near my house. I had tasted em with some pooris once ….So
I browsed and browsed the net for the perfect recipe , combined a few till I
thought I would be able to make its poor cousin. But to my surprise it tasted
just the same…Vrindavan style……
Vegetable
kurma is a lovely side dish- It is a stew which
can be made with yogurt cream, nut and seed pastes or coconut milk and has its
roots traced to Mughalai cuisine…Can
be served with chapathis, naan, palappams or even mixed rice. Since it contains
a mixture of many vegetables it is healthy too. No wonder it is a quick refuge
many housewifes turn to. Why wouldn’t they? Isn’t it healthy, tasty and even easy
to make.
Ingredients
Onions-11/2
medium
Green
chilli-3-4
Ginger
garlic paste- ½ tsp
Mixed
vegetables-1-11/2 cup(carrots,beans,cauliflower,potatoes and peas)
Milk-1/4
cup
Yogurt-2
tbsp
Coriander
powder-11/2-2 tsp
Cumin
seeds-1/2-14 tsp
Fennel-1/4
tsp
Salt
to taste
Bay
leaf-1
Black
stone flower-1
Curry
leaves- few
Oil-3
tsp
Ghee-1
tsp
Redchilli
powder-1/4 tsp
Turmeric
powder-a pinch
To Grind
Cloves – 2 nos
Cinnamon stick – 2 (small)
Cardamom – 1 no
Cashew – 2 nos or more
Poppy seeds – 2tsp
Roasted Channa dhal – 2 tsp
Green chili – 1 no
Coconut – 5 tbsp (grated )
Cumin seeds-a pinch
Fennel seeds-a pinch
Method
Cook the vegetables.
Grind the ingredients listed under
the heading grind.
In a pan, heat the oil and ghee
together. When hot, add bay leaf, curry leaves, stone flower, and cumin and
fennel seeds.
Add chopped onions and green
chilli. Saute till onions become golden brown.
Add ginger garlic paste.Fry till raw
smell leaves.
Add coriander powder, red chilli and
turmeric powder. Fry.
Add vegetables. Pour water and let
it bubble.
Add yogurt, ground paste and salt. Simmer
and boil for 3 min.
Add milk and bring to boil. Give a
good stir.
Garnish with coriander leaves.
Notes:
You can add ½ tsp cumin and ¼ tsp fennel
seeds to the items to be ground instead of frying it and then add it after the
vegetables
Instead of cooking the vegetables separately,
you can add it with a cup of water directly, simmer and boil it for some time
with closed lid and then proceed with the rest of the process.
Usually we donot not add red chilli
powder and turmeric to vegetable kurma .You can omit it if you prefer so.
I think it is a healthy diet with great nutrition.
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