Vegetable Kurma

Ingredients:

• Onion - 2 no
• Beans - 8 to 10 nos
• Carrot - 1 no (large )
• Beetroot - 1 no ( medium )
• Green peas - 1/2 cup
• Tomato - 2 no ( small )
• Coconut gratings - 4 tblspn
• Roasted channa dal - 2 tblspn
• Green chillies - 4 to 5 nos
• Saunf - 1 ti 1 1/2 tspn
• Garlic pods - 4 nos
• Poppy seeds - 1/2 tspn
• Salt - to taste

For tempering:

• Oil - 1 tblspn
• Cloves - 3 nos ( small )
• Cinnamon stick - 1 no (2 inch)
• Bay leaf - 1 no
• Curry leaves - few nos

Method:

• In a pressure cooker take chopped beans, carrot, beetroot, green peas add water upto its level and some salt and pressure cook for 3 to 4 whistle
• Grind coconut, garlic, saunf,poppy seeds, roasted channa dal into a fine paste
• Heat oil in a kadai, add cloves,cinnamon,bay leaf after it splutters add curry leaves followed by onion and saute well
• When onion turns to pale pink colour add the cooked vegetables along with the water and mix well
• Then add the grinded coconut paste mix all the ingredients well and boil till the raw smell goes
• Switch off the stove and serve the tasty vegetable kurma along with chappathi, variety rice

Note:

• If you want, can decrease the quantity of coconut and increase the quantity of roasted channa dal
• Chop two garlic pods and add along with onions while sauting
• The kurma will give be white in colour if beetroot is not used

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