Vegetable Kuruma

Ingredients

Onion – 4 Nos.
Potatoes – 3 Nos. (cubed)
Green chillies – 2 Nos.
Tomatoes – 2 Nos. (puree)
Carrot – 2 Nos.
Beans – handful
Chayote – 1 No
Cabbage – handful
Cauliflower – handful
Peas – 1 cup

To Grind:

Coconut scrapings – 1 cup
Dalia – 1 tablespoon
Cinnamon sticks – 2 small stick pieces
Clove – 2 Nos.
Poppy seeds (soaked in water) – 1 teaspoon
Red chillies – 5 Nos.
Coriander seeds – 1 teaspoon

Tempering
Mustard – 1 teaspoon
Salt – to taste
Oil – 1 tablespoon
Water – ½ cup





Method

a) Fine grind all the items mentioned in the grinding list above with little water. Bring it to paste consistency.

b) Cut the potatoes into cubes, carrot, beans, cabbage – slice it lengthwise

c) Microwave cubed potato, carrot, beans, cabbage, cauliflower florets and peas with very little water for 5 minutes.

d) Heat the oil in a wide mouthed pan, add mustard.

e) As the mustard starts to split, add onions and fry until it starts to become transparent.

f) Add the boiled vegetables to the pan and sauté it with salt, tomato puree and the ground masala with water.

g) Leave this mixture on flame until it takes to gravy consistency.