Mix vegetable Kurma is an aromatic and spiced curry made with mix vegetables. Its very famous in South India. This Coconut based , restaurant style curry goes well with Roti/Poori/Rice.
Friends first of all Sorry for not been posting for long, was on vacation 🙂 🙂 But take my words , i missed you all like anything afterall you all are my extended family. Life is really superb when you know people are there who love you. I am really honoured for such warm love. Thank you so much friends. Love you all.
In this pleasant climate me sure all will feel to have something spicy and CHAKEDAR 🙂 🙂 Friends try this curry. Its spicy, flavourful, delicious and importantly made with just 1 TSP OIL 🙂 🙂 Now nothing can beat this,what you say !! As i always say HEALTH BHI TASTE BHI.. Earlier i have posted BEANS PORIYAL which is again with minimum oil and awesome taste.
There are/ may many other variations for making this curry region to region. But i found this version super easy and extremely tasty. This curry taste best with Roti or Paratha or Poori and even with Rice. Here in hotels , mainly its served with Poori .
Lets see the recipe now..
- 1.5 cup Parboiled Mix Vegetables ( I used Potatoes, Beans, Green Peas and carrot. One can also use cauliflower too. i didn’t as i don’t like that 🙂 )
- 5 Medium Sized Tomatoes , make puree
- 2 Small Sized Onions, finely chopped
- 1/4 cup Chopped Corriander
- 1 tsp Ginger Chili Paste
- 1 tsp Garlic Paste
- 1 tsp Oil
- 1 Bayleaf
- Few Curry Leaves
- 1/2 Tsp Hing
- 1 tsp Cumin Coriander Powder
- 1 tsp Red Chili Powder
- 2/3 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1/2 cup Fresh Coconut
- 2 tsp Cumin Seeds
- 3 tsp Roasted Gram Dal
- 3-4 Green Chili
- 2 tsp Melon Seeds (Optional)
- 1 pc Cardamom
- 2 pc Clove
- 1 small pc Cinnamon
Boil all the vegetable with little salt. Make sure vegetables do have their crunch, dont fully boil. Drain and keep aside. Use that water in further use in this recipe.
Take all the ingredients under TO GRIND and grind into a smooth paste with adding little water. One can also used Khus Khus and Cashew nuts while grinding for richer taste. Though I didn’t add , still it gives finger licking taste 🙂
In a Kadai take 1 tsp oil add Bay Leaf and few curry leaves. Add hing and then finely chopped Onions. Sprinkle some salt and saute for a minute. Add Ginger chilli paste and Garlic Paste. Saute for few seconds. Now add Tomato Puree. To make this puree you can simply chopped tomatoes and grind into smooth paste or boil tomatoes in hot water for 4-5 minutes , drain, de-skin and then make puree. Any method is perfect for this curry depends on time you have 😉 😉
Saute tomato puree till all raw smell gone. Then add Turmeric Powder, chilli powder, cumin coriander powder, garam masala, salt . Mix all nicely .
Now add coconut paste, boiled vegetables, chopped coriander and almost a glass of water. Mix well and allow it cook till everything get blend nicely.
This curry will be thicken as time goes so turn off gas accordingly. Serve hot
Hope you will love this delicious vegetable in such rainy days..
Happy Cooking 🙂 🙂