When Srivalli posted about BM#65 in the month of May, I was super excited. It was summer vacation and my father, sister and nephew were coming and a lot of cooking will be happening. My nephew, especially, is very fond of chapati and paranthas and will be cooking different types of curries(side dish) to go with it. So I thought I will be having many recipes to upload on my page and the BM. But to tell you the truth, it was not that easy. Though I had prepared many dishes, clicking photos was a problem for me. Many times I forgot to click pictures or in a hurry to serve food, the pictures did not turn out good (lighting) etc. Thankfully, I managed to at least write my posts on time. This kurma is my nephew's favourite one. I was more than happy to make this as one can add as many vegetables as possible. Moreover, my li'l one also enjoyed eating in competition with my nephew. Now for the recipe.
- Mixed vegetables like potato, carrot, peas, cauliflower (peeled & cubed)- 1 to 1-1/2cup
TO MAKE PASTE:
- Grated coconut - 3 tablespoons
- Cinnamon - 1" long
- Cardamom - 2
- Clove - 4
- Ginger -1" piece
- Poppy seeds - 1/2 teaspoon
- Saunf /fennel seeds- 1 teaspoon
- Roasted chana - 2 teaspoons
- Salt to taste
- Oil - 1 teaspoon
- Bay leaf -1
- Black pepper -5
- Onion sliced- 1
- Tomato chopped -1
- Green chillies- 3 (slit)
- Turmeric powder - A pinch
- Whole garam masala- as per choice
- Cook the vegetables with salt and just enough water till they are soft.
- Grind all the ingredients under to make paste into a fine paste.
- Heat oil in a pan, add bay leaf and the whole garam masala and saute for a few seconds.
- Add onion and green chillies fry till the onion turns pink in colour.
- Add tomato and let it cook well. Now add the cooked vegetables, ground masala paste, turmeric powder. Mix them well adding enough water. Adjust salt and cook on a slow heat for 5 minutes.
- Remove and serve hot with paranthas.