All at home were tired of eating the same
old north Indian dishes so this time decided to try this south Indian dish.
This dish has rich flavors of coconut and the correct hint of spices. So easy
to make and extremely healthy as you can choose whatever veggies you like.
Serves 4-5 people
Ingredients:
For the kurma paste:
15-20 chana or 1-2 tsp
roasted chana dal. I used chana.
5-6 cashews. Since I was
out of cashews, I used almonds.
15-20 peanuts
1" cinnamon stick
3 cardamom pods
5 lavang
2 tsp saunf
2 green chillies (optional)
1/2 cup grated coconut. You
can use desiccated or fresh coconut
Water as needed
For the veggies:
You can use any combination
of veggies. Below is what I used
2 carrots, chopped into
small pieces
3 potatoes, chopped and
fried
1/4 cup peas
5-6 florets of cauliflower
10-12 french beans, chopped
Except for the potatoes and
peas, pressure cook the veggies for 1 whistle and simmer on low flame for about
5-6 mins.
Boil the peas separately
until tender.
Fry the potato chips and
keep aside.
For the gravy:
3-4 tbsp oil
6-7 curry leaves
1 tsp jeeru
1 tsp ginger garlic paste
1 large onion or small
onions , chopped
8-10 curry leaves
Method:
To make the paste:
Grind the chana and almonds
to a fine powder. Add the whole garam masala and saunf. Grind to a fine powder.
Add the coconut, chilled and water and grind to a paste. It need not be a very
smooth paste because of the coconut.
To make gravy:
Heat oil in a vessel. Add
jeeru, bay leaf, curry leaves. Add the onion and fry till golden brown.
Add the ginger garlic paste
and saute till the raw smell goes away.
Add the kurma paste and
saute on low flame till it turns aromatic. This should take around 8-10 mins.
Add the vegetable stock if
you feel the paste is sticking to the vessel.
Add salt and stir for 1-2
mins. Add the boiled veggies, peas and chips.
Let it simmer for about 5-6
mins. Make sure bit doesn't stick to the bottom of the vessel.
Switch off the flame. Serve
hot.
No comments:
Post a Comment