Ingredients:
Carrot -2 Nos
Potato -1 No
Beans – few
Peas – hand full
Turmeric powder-1/2 tsp
Red Chilly powder-1 tsp
Mint leaves-4-5
Coriander leaves-few
Salt to taste
Clove-2 Nos
Cinnamon-1 piece
Saunf / fennel seeds - 1 tbsp
Cumin Seeds-1 tsp
Coriander (dhania) seeds- 2 tsp
Green cardamom -2
Black pepper- 4-5
Sesame seeds- 1tsp
Oil- 2-3 tsp
Coconut desiccated- Small portion (1/2 cup)
Tomato-2 Nos
Ginger –small size
Method:
1. Chop the vegetables, dry roast cloves, black pepper, fennel seeds, coriander seeds, cinnamon, sesame seeds and cumin seeds. Lastly add desiccated coconut fry only for 1 min.
2. Grind the ingredients and then add 1 tomato, ginger, mint leaves, coriander leaves, to make a smooth paste.
3. Heat a pressure cooker with oil and add the cumin seeds, turmeric powder fry for few minutes.
4. Add the chopped vegetables in that pan and Chilly powder and salt for taste and now add the tomato-coconut paste with a cup of water mix well.
Pressure cook for 8-10 minutes, so that the vegetables get cooked.
5. Serve Veg Kurma with Parotta, Roti, Dosa or with Rice items…Garnish with few coriander leaves.
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