Vegetable Kurma with Coconut Milk

Vegetable Kurma with Coconut Milk

Vegetable Kurma with Coconut Milk

Vegetable Kurma is a delicious gravy made with coconut and vegetables.

Ingredients

  • Potato – 2 cups, chopped
  • Beans – 2 cups, chopped
  • Cauliflower – 2 cups, cut into florets
  • Green Peas – 1 cup
  • Carrot – 1 cup, chopped
  • Knol Khol – 1 cup, chopped
  • Coconut Milk – 1/2 cup
  • Coriander Leaves (cilantro) – for garnishing
  • Oil – 2 tablespoon
  • Salt – to taste

For the masala

  • Onion – 1 no, chopped
  • Tomato – 1 no, chopped
  • Garlic – 5 no, chopped
  • Ginger – 1 inch, chopped
  • Green Chiili – 2-3 no, chopped
  • Red Chilli – 4-6 no
  • Coconut Gratings – 1 cup
  • Aniseeds – 1/4 teaspoon
  • Cumin Seeds – 1/4 teaspoon
  • Coriander Seeds – 1/2 teaspoon
  • Cinnamon – 1 inch
  • Cloves – 2 no
  • Turmeric Powder – 1/2 teaspoon

Directions

  1. Boil potato, carrot, beans, cauliflower and knol khol for 5 minutes.
  2. Grind the ingredients for the masala to a fine paste.
  3. Heat oil in a pan, add onions and fry until they are translucent.
  4. Add the fine paste and stir fry until the moisture evaporates.
  5. Add the boiled vegetables, coconut milk, salt to taste and mix well.
  6. Add a little water, cover it with a lid and cook for 2 minutes.
  7. Garnish with coriander leaves and serve hot.

 

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