For gravy
2 garlic cloves
1 inch ginger
2 tsp roasted sesame seeds
6-7 cashew nuts
1/2 bowl grated coconut ( fresh or dried )
Handful of coriander
2 curry leaves
1/2 onion small size
1 clove
1 inch cinnamon
1 bay leaf
1 green cardamom
Chopped Vegetables
1/2 bowl beans
1/2 bowl cauliflower
1/4 cup green peas
1/4 cup carrot
1 thin chopped potato
For tempering :
2 spoons oil
1 chopped onion
1/2 tomato chopped
2 curry leaves
1/2 tsp turmeric powder
1 tsp red chilly powder
Salt to taste
1/2 tsp garam masala
METHOD :
1. Add all ingredients listed under for gravy .
2. Grind it to fine paste.
3. Add water as required.
4. Mix together all vegetables listed above under title chopped vegetables.
5. Wash them with water.
6. Put them in large pot . Fill it with water such that all Vegetables should deep in water .
7. Boil them for at least 6-7 minutes on high flame stove .
8. Take a cooking pot.
9. Heat oil for tempering.
10. Add 1 tsp cumin seed. Let them pop.
11. Add chopped onion and chopped tomatoes.
12. Saute well till onion turns golden brown and tomatoes cooks soft.
13. Add curry leaves
14. Add turmeric powder, red chilly powder, garam masala and salt to taste .
15. Saute well.
16. Add gravy paste we just made in grinder.
17. Saute it on medium flame till it starts releasing oil and starting smelling aroma .
18. Add 1 cup warm water . Adjust quantity of water as per thickness you want.
19. Let it cook for 5 more minutes on medium flame.
20. Add boiled vegetables
21. Let them cook with gravy for few more minutes.
22 Add 1/2 tsp sugar
23. Mix vegetable kurma is ready to serve .
24. Serve it with poori , Jeera rice or roti .
~ Amruta
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