- Saute 1 cup of cubed vegetables, little salt in few tsps of oil for 5 minutes
- Cover and cook the veges on medium flame till veges are half done or aldente
While the veges are cooking,
- Grind 2 tbsp of grated coconut, 2 tbsp of roasted cashews into a fine paste and set aside
- Take another pan and heat 3 tsp of oil
- Season it with 5 cloves, 1/2 inch cinnamon stick, 1 tsp o cumin seeds, 1 tsp of fennel seeds, 1 spring of curry leaves, 3 green chillies slit lengthwise
- Add 1 tbsp of ginger-garlic paste and saute all till the raw smell vanishes
- Toss in the steaming vegetables and give them a quick stir
- Add 1 tsp of coriander (dhania) powder, pinch of turmeric powder
- Stir for a minute
- Add the coconut-cashew paste (you may substitute the cashews with kasakasa.. )
- Saute the contents for a minute so the cashews get cooked a little
- Add 2 cups of water and give them a good stir
- Cover and cook the kurma for 15 minutes on medium flame
- Serve hot with Chapati, Roti , Paratha, Idli or Dosa
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