|Mixed Veggies||1 cup|
|Onion (Finely Chopped)||1|
|Tomato (Finely Chopped)||1|
|Ginger garlic paste||1 tsp|
|Coriander powder||1 tsp|
To Grind :-
|Poppy Seeds||1 tsp|
|Fennel Seeds||1 tsp|
|Grated Coconut||¼ Cup|
|Split roasted gram||2 tsp|
|Cinnamon||½ inch piece|
1). Parboil the veggies and sprouts with water on stove-top or Microwave it for 3-5 minutes. Make sure not to overcook/ mash the veggies.
2). Grind all the ingredients from the list 'to grind' with little water to a smooth paste and keep aside.
3). Heat oil in a pan, add bay leaves, curry leaves and fry till aromatic. Then add ginger-garlic paste and fry till the raw smell goes. Add onions and saute till it turns translucent. Then add tomatoes and saute till turns mushy.
4). Add red chilli powder, coriander powder and blend it well. Then add the grounded paste with 1 cup water* and cook closed in sim for few minutes until raw smell leaves.
5). Add the veggies and combine well. Check for salt and spices, simmer for few minutes. Switch off when it reaches thick consistency.
Garnish with chopped coriander leaves and serve hot !!
# I used cauliflower, carrot, peas and chickpeas sprouts. You can use veggies of your choice.
# At step 4, you can add more water* if required. Kurma thickens later, so switch it off accordingly.
# Do not pressure cook / over cook veggies, it will turn mushy.
# Do not over cook or boil the Kurma for long time as the coconut in the gravy will start to release its oil and there will be difference in taste.
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