Ingredients:
Carrot - 1
Potato - 1 Medium size
Beetroot - 1 small size
Green Peas - ¼ Cup
Salt - To Taste
Onion - 1
Tomato - 1
For Grinding:
Grated Cocunut - ½ Cup
Cinnamon Stick - 1
Cloves - 1
Green Chilli - 2
Red Chilli - 1
Jeera/Cumin Seeds - ¼ teaspoon
Ginger - 1 small piece
Garlic - 1 piece
For Seasoning:
Oil - 1 teaspoon
Cumin Seeds/Jeera - ½ teaspoon
Method:
- Finely chop all the vegetables and cook it till soft
- Finely chop the onion and tomato and keep it aside
- Grind the cocunut along with all the other grinding ingredients to a fine paste in a mixer
- In a pan, pour the oil and add the cumin seeds. When the cumin seeds begins to sputter add the onions and fry till it becomes brown color
- Now add the tomatoes and add salt for the tomatoes to cook quickly
- When the onion and tomatoes are fully cooked add the cooked vegetables and add the required salt and let the mixture boils
- Finally add the ground paste and switch off the flame when the kurma starts to boil
- Garnish the kurma with coriander leaves
- The tasty vegetable kurma is ready to serve with hot chapatis/porotas
