Good Morning friends,
Today I will share with you a gravy which goes along with parotta, poori and roti. I am sure your children and family will love the mild spices in Kurma .
Vegetable Kurma
Ingredients
Potato - 2
Carrot - 3
Beans - 20
Garlic - 3 pod
Ginger - a big piece
Green chilly - 4
onion - 1
tomato - 1
Ghee- 1 tbsp
coriander leaves - 1/2 tsp(chopped)
Cinnamon stick - 1 small piece
Clove - 2
Saunf/fennel - 1 tsp
bay leaf - 1/2 or 1 leaf
jeera - 1/4 tsp
elachi - 4 to 5
badi elachi - 1
star anise - 1
khus khus - 1/2 tsp
coconut - 1/2 cup
Method of Preparation
* In a heated pan fry cinnamon stick, clove, khus khus, saunf,bay leaf, jeera, elachi, badi elachi, star anise till all the spices release it aroma. Pound to a coarse powder in mortar and piston.
*Wash peel and chop vegetables like potato, carrot onion, garlic and cut into big cubes. Trim the edges of beans and cut into small pieces.
* make a coarse paste of onion, garlic, green chilly, ginger.
* make a fine paste of coconut and keep aside.
* chop tomato into very small pieces.
* steam potato, carrot and beans just for one whistle in pressure cooker.
Pour ghee in the same pan in which you fried the spices. Make sure you use a big pan! Add onion paste, add 1/2 cup water and allow the onion to cook extremely well in ghee, saute and make sure ghee separates from onion masala. Now add chopped tomatoes, fry further. When the tomatoes are well cooked add cooked potato, carrot and beans. Mix well with the onion masala.Now add a cup of water and coconut paste. Allow everything to boil together. Finally add coarsely powdered fresh spices and garnish with chopped coriander leaves. Taste great with parotta, poori and roti.
Today I will share with you a gravy which goes along with parotta, poori and roti. I am sure your children and family will love the mild spices in Kurma .
Vegetable Kurma
Ingredients
Potato - 2
Carrot - 3
Beans - 20
Garlic - 3 pod
Ginger - a big piece
Green chilly - 4
onion - 1
tomato - 1
Ghee- 1 tbsp
coriander leaves - 1/2 tsp(chopped)
Cinnamon stick - 1 small piece
Clove - 2
Saunf/fennel - 1 tsp
bay leaf - 1/2 or 1 leaf
jeera - 1/4 tsp
elachi - 4 to 5
badi elachi - 1
star anise - 1
khus khus - 1/2 tsp
coconut - 1/2 cup
Method of Preparation
* In a heated pan fry cinnamon stick, clove, khus khus, saunf,bay leaf, jeera, elachi, badi elachi, star anise till all the spices release it aroma. Pound to a coarse powder in mortar and piston.
*Wash peel and chop vegetables like potato, carrot onion, garlic and cut into big cubes. Trim the edges of beans and cut into small pieces.
* make a coarse paste of onion, garlic, green chilly, ginger.
* make a fine paste of coconut and keep aside.
* chop tomato into very small pieces.
* steam potato, carrot and beans just for one whistle in pressure cooker.
Pour ghee in the same pan in which you fried the spices. Make sure you use a big pan! Add onion paste, add 1/2 cup water and allow the onion to cook extremely well in ghee, saute and make sure ghee separates from onion masala. Now add chopped tomatoes, fry further. When the tomatoes are well cooked add cooked potato, carrot and beans. Mix well with the onion masala.Now add a cup of water and coconut paste. Allow everything to boil together. Finally add coarsely powdered fresh spices and garnish with chopped coriander leaves. Taste great with parotta, poori and roti.
Interesting Article. Hoping that you will continue posting an article having a useful information. Indian Groceries store in Australia
ReplyDelete