Vegetable Kurma

This is recipe is from my mom and can be made very quick and easy. We can make this kurma for ekadesi also, just make sure you don’t add kuskus and instead of coriander powder use whole coriander. We at home call this kurma as Vaishnava Kurma as its without onion and garlic. You must have heard from people that kurma will not taste good without onion and garlic. But just give this a try and you will prove that statement wrong.

Ingredients :
For Masala :
Green chilies - 4
Ginger – thumb finger size
Cardamom - 2
Cloves – 2
Cinnamon - 1 piece
Corriander powder – 3 tbsp
Coconut - half
Cashew nuts - 12
Kuskus – 2 tsp
Fennel seeds(Sombu) – 3 tsp
Others :
Cut Vegetables - 2 cups(You can use Carrot, Beans, Paneer, Peas, Potato, Cauliflower, Tofu, Capsicum, Soya)
Ghee - 1 tbsp
Bay Leaf - 1
Tomato - 2
Corriander leaves – a small bunch
Salt as per taste

Method :

Add all the ingredients listed under the masala section to a mixer and grind it to a fine paste. In a pan add the ghee, heat it and add the bay leaf. Next add the tomato and the vegetables and fry well. Next add the ground paste and fry for a minute. Then add needed quantity of water and salt and allow the kurma to cook, until the raw smell goes and the vegetables are cooked. You have to keep stirring every 5 minutes to make sure the gravy doesn’t stick to the bottom of the vessel. Once ready garnish with coriander leaves and serve hot with rotis or parotas. If you want to have it with rice make it a little more watery.