Vegetable Kurma

This kurma is perfect for Parottas (the south indian flaky one) and is a recipe I learnt from Revathy aunty. This is a lot better than the ones served at restaurants because it's less greasy and has a lot more veggies. It's a bit on the thin side so the parathas can soak up all the gravy. I would presume that this will go good with idiyaapam too but this is something that I haven't tried yet.

VEGETABLE KURMA for Parottas

Ingredients:

Potato - 1, med-big, peeled, cubed

Beans - 15, cut into small pcs

Carrots - 1 big, cut into small pcs

Peas - half cup

Onion - 1.5 , medium

Tomato - 1 small or half big one

Ginger - 1 inch piece

Garlic - 3 to 4 cloves

Coconut - 1 tbsp

Chilli powder - 1 tsp

Coriander leaves - to garnish

Mustard seeds - 1/2 tsp

Curry Leaves - few

Salt, to taste

Oil - 3 tsp

Grinding Masala:

Sombu (Fennel) - 1 big pinch

Cloves - 1 or 2

Cardamom - 1

Cinnamon - 1 piece

Coriander seeds - 2 tsp

Method:

1) Heat 1 tsp of oil and saute half an onion, ginger, & garlic till brown. Allow this to cool slightly and grind to a paste with the grinding masala (above), coconut and little water.

2) Microwave the vegetables (potato, carrot, beans and peas) with a little salt and few tbsp of water on high for 7 mins (covered).

3) Heat 2 tsp of oil, and season with mustard seeds and curry leaves, add the 1 chopped onion and saute. When the onion softens and browns a bit, add the chopped tomato with some salt. When the tomato softens, add the ground paste and chilli powder. Cook this well.

4) After about 3-5 minutes, add the microwaved vegetables and water as required to make a gravy. Once this boils, reduce flame, cover, and allow to simmer for about 15 minutes or to required consistency.

5) Remove, garnish with coriander leaves and serve with flaky parottas.