VEGETABLE KURMA

ITEMS NEEDED
Onion-1chopped
Green Chilli-2 slited

Garlic-3 pods chopped            
CurryLeaves
Cinnamon Stick-2 small pieces
Bay Leaves-1 piece
Vegetables-1cup chopped(carrot,green beans,potato and cauliflower)

MASALA FOR GRINDING

GRINDED MASALA

                                                
Coconut shredded-1 cup
Tomato-1 chopped                                                                         
Cinnamon Stick-2small piece
Cloves-2 piece
Saunf-1/2 tspn
Chilli Powder-11/2 tspn
Dhaniya Powder-11/2 tspn
Cashew Nut-4 pieces
Khus-Khus-1/2tspn (not shown in picture)

 Heat oil in a pan and temper with cinnamon stick and bay leaves.

Now add onion,curryleaves,garlic and green chilli and fry until onion changes its colour.

now add all the vegetables and salt and mix well and add some water.

Now add the grinded masala and add some water and salt and mix well and cover it with lid and cook until raw smell goes and gravy thickens.

Switch off the stove when oil floats on top and serve with dosa or roti off your choice and enjoy.


note:instead off grinding tomato u can add chopped tomato also .
         if u don't like spicy avoid green chilli.

VEGETABLE KURMA

ITEMS NEEDED FOR TEMPERING
Oil -2 tbsp
Cinnamon Stick -1 small piece
Cardamom -1
Bayleaves -1
Curry Leaves
Vegetables -Carrot,Beans,Cauliflower,Mushroom and Green Peas together 1 cup

MASALA FOR GRINDING
Onion -1
Tomato -2
Ginger and Garlic Paste -1 tbsn
Turmeric Pwdr-1/2 tspn
Chilly Powder -1 tspn
Corainder Powder _1.5 tspn
Garam Masala Pwdr -1/2 tspn
White Pepper Pwdr -1/2 tspn
Cashew Nut -1 tbsn
Kasthoori Methi Leaves - 1tspn
Salt as needed.

METHOD

Grind the items given below masala for grinding to a smooth fine paste,heat oil in a kadai ,add the items given below for tempering,now add the vegetables and fry it for few seconds,add salt as needed,now add the grinded masala and cook it until vegetables are cooked.Serve with idlr,dosa and chappathi.

Green Kurma

Items Needed

Onion -1
Tomato -1
Vegetables-1 cup(carrot,green beans,cauliflower,potato,green peas)
Curry leaves

For Temper
Oil -2tbsn
Cinnamon,Cardamom,Bayleves -each 1
Saunf -1/2 tspn

For grinding
Green chilly -5
Coconut -1/2 cup
Roasted Bengal Gram -1/4 cup
Cinnamon Stick -2 pieces
Gardamon -2
Saunf -1/2 tspn
Ginger &Garlic -1 tspn
Mint & Corainder leaves -1/2 cup
CashewNut -1 tbsp
 
Method

Grind the ingredients to fine and smooth paste,heat oil in a pot add the tempering and fry it for second,add curry leaves,onion fry it until raw smelll goes,now add tomato and fry it for 2 mnts,add the vegetables and fry until vegetales are half cooked,now add the grinded paste ,add salt,bring it to boil and raw smell goes.once cooked switch off the stove ,add lemon juice and garnish with corainder leaves.