Mixed Vegetable Kurma

This wednesday brings us back to Blog Hopping and this week i am on Anusha’s blog Tomato Blues. She has become one of my gmail chat buddies and it is alwayz fun to have a chat with her. She has a lovely blog and love the name of the blog. I also love the way she takes close up pics of her recipes, You will get to learn something new from each and every blog. 

Mixed Vegetable Kurma is the recipe i planned on making after reading most of her post, Have to try her marshmallows Cheese Cake, but after eating so many sweets for Diwali had to postpone that. I have prepared Kurma earlier as well but mine was always a bit off white in color but loved the green color of this and it tasted awesome as well.(Much better than my version). I have followed her recipe to the max with a couple of changes.

Mixed vegetable Kurma

Ingredients

Mixed Veggies ( I used Potato, beans, Carrot and Peas) 2 cups

Oil 1 tbsp

Jeera 1 tsp

Cloves 3

Cinnamon 1/2 “

Onion 1 Medium finely chopped

Haldi 1/4 tsp

Salt to taste

1 1/2 cup water

Make A Paste

Coriander leaves 1 Bunch (Cleaned and Washed)

Garlic Cloves

Ginger 1″

Coconut 3 tbsp

Sesame Seeds 1 tbsp

G.chillies 4 (+ or – acc to ur taste)

Method

Grind all the ingredients mentioned under “make a paste header” add little to make a fine paste.

Heat oil in a cooker, add jeera,cloves and chopped onion. 

Saute till the onions are translucent andd all the chopped veggies.

Saute the veggies for 2 mins,  add the paste, salt, and haldi and give a nice mix.

Add  water and pressure cook for 2 whistles.

The veggies will be soft by this time.

Transfer to a bowl and serve it with Hot chappatis like i did or with hot poori’s as Anusha did(A Much Better combo )

Note.

Veggies can be substituted according to your taste.

The original recipe calls for the addition of Poppy seeds(which was not there), saunf and split chickpeas(which i forgot)

Substituting cashews with coconut will also be a good option.

Do check the other Blog Hoppers for the cooking and love you radhika for the lovely event and keeping it going for so many weeks.

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