Thursday, March 27, 2008

Vegetable Kurma

50 gms French beans- Remove strings and cut into half inch pieces. 
50 gms carrot- cubed 
50 gms potato- peeled and cubed 
50 gms shelled peas 
50 gms turnip or knol khol- peeled and cubed 

Pressure cook the vegetables with minimum water and required salt and keep aside. 

Grind together: 
3 medium onion peeled and chopped
3 green chillies 
1″ piece of ginger- peeled and chopped 
A fist full each of mint leaves and coriander leaves- washed and chopped 
4-5 garlic pods- peeled 
1 tsp garam masala (alternately, you can use 2 each of cardamom, cloves and cinnamon) 
1 tsp aniseed 
salt for the masala 

Soak and grind separately: 
6-7 whole cashews 
2 tsps poppy seeds (khus khus) 

Blanch in hot water, peel and grind: 2 medium tomatoes. 

Heat oil in a pan, add the ground masala and fry till oil oozes out, add the vegetables, ground tomatoes and boil for some time. Finally add the cashew/khus khus paste, blend well and remove from fire. Adjust salt if required.

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