Mixed vegetable kurma is one of the best side dish that goes well with chappathi. This is a very healthy recipe for those who hesitate to take more vegetables.

Ingredients:

• 1 no – Onion (chopped finely)
• 2 nos – Tomato (medium sized,chopped finely)
• 1 tsp – Ginger garlic paste
• 1 no – Carrot (chopped finely)
• 1 no – Potato (chopped finely)
• 10 nos – Beans (chopped finely)
• 1/4 cup – Green peas
• 1/4 tsp – Turmeric powder
• 1 tsp – Red chilli powder
• 1/4 tsp – Garam masala powder
• Coriander leaves for garnishing
• Salt to taste

For grinding:

• 2 tbsp – Coconut grated
• 3/4 tsp – Fennel seeds
• 1/2 tsp – Cumin seeds
• 1/4 tsp – Poppy seeds (khus khus)
• 1 tsp – Roasted bengal gram (pottukadalai)
• 5 nos – Cashew nuts

Seasonings:

• 1 1/2 tbsp – Oil
• 1 no – Cinnamon stick
• 1 no – Clove
• 1 no – Cardamom
• 1 no – Bay leaf
• 4 or 5 nos – Curry leaves

Preparation method:

1. Grind items given for grinding to a smooth paste, keep it aside.
2. Heat oil in a pressure cooker, season with items given for seasoning. Add onion and ginger garlic paste saute for until golden brown.
3. Next add tomato along with required salt and saute for few mins. Then add all masala powders and fry until raw smell goes off.
4. Add all vegetables and ground coconut paste; mix everything well together and fry for a minute. Then add 1 cup water to it and pressure cook for up to 1 whistle and then simmer for 5 minutes.
5. Remove from the stove and wait for the steam to release completely. Sprinkle little coriander leaves and serve hot with chappathi and even with poori and parotta.

Notes:

• You can also add cauliflower, beetroot, soy chunks etc in this kurma.
• If you want your kurma to be little watery, then you can add little more water.
• Left over kurma can be used to make vegetable dosa.