വെജ് ഖുർമ // VEG KURMA // EP 406

VEG KURMA RECIPE INGRDIENTS 1.Potato (cubed small) 1 big 2.Big onion ( “ ) 1 3.Tomato( “ ) 1 4.Carrot( “ ) 1 5.Cauliflower( “ ) 1 6.Beans ( “ ) 1cup 7.Green peas (opt) 2 tbsp 8.Cabbage (opt) ½ cup 9.Green chilli 3 – 4 10.Ghee/ oil 2 – 3 tbsp 11.cinnammon, cardamom, cloves 1,4,4 nos 12.Ginger paste 2 tsp 13.Garlic paste 2 tsp 14.Cumin seeds 1/2 tsp 15.Asafoetida powder 1/2 tsp 16.Chilli powder 1 – 1 ½ tsp 17.Coriander powder 2 – 3 tsp 18.Turmeric powder ½ tsp 19.Garam masala ½ tsp 20.Grated coconut ½ cup 21.Nuts 15 – 20 22.Poppy seeds 1 tbsp 23.Puffed dal 2 tbsp 24.Salt to taste 25.Chopped coriander 2 tbsp 26.Fresh Curd 2 – 3 tbsp 27.Chilli powder 1 – 1 ½ tsp 28.Turmeric powder ½ tsp 29.Coriander powder 2 -3 tsp PREPARATION 1.Heat the ghee or oil, pop cinnamon, cardamom, cloves and cumin saute asafoetida powder, the big onion, green chilli, ginger garlic paste, sauté adding the curd spoon by spoon, followed by all the powders. 2.Add the vegetables, sauté each a little, add water and the salt, cook till well done. 3.Grind nicely the coconut with nuts, puffed dal and poppy seeds. 4.Add the ground paste, water needed and again boil 5 – 8 mts. 5.Garnish with the coriander chopped.