Vegetable Kurma

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   Ingredients          

   Mixed vegetables (cubed and par boiled/half boiled): cauliflower, potato, carrots, beans, peas, etc. 3-4 small cups
   Onion medium size 1
   Tomato medium size 1
   Ginger garlic paste 1 tsp
   Garam masala 1/2 tsp
   Red chilli powder 1 to 2 tsp
   Coriander powder 1/2 to 1 tsp
   Thick yoghurt/curds 1 to 2 tablespoon
   Chopped coriander leaves for garnishing 1 tablespoon
   Salt to taste
   Oil 2 tablespoon
   Curry leaves 1 string stripped
   Bay leaves 1

 Masala for grinding (grind with a little water in a mixer)
   Fresh grated coconut 1/2 cup or 3-4 tablespoon
   Cashew 5 to 6
   Poppy seeds (khus khus or gasgase) 1 tsp
   Saunf (fennel seeds) 1/4 tsp
   Green chillies 2 to 3
   Fried gram (dahlia/putani)  2 to 3 tsp
   Cinnamon 1 small piece.
   Cardamom 1
   Cloves 2 to 3

 
Procedure

• Heat oil in a pan. Add bay leaves and curry leves.
• Add chopped onion and fry a little. Add ginger garlic paste, fry a little.
• Add tomato and mix well. Add red chilli powder, Garam masala and coriander powder. Fry until tomato is cooked.
• Add ground masala paste and 1 cup of water. Fry in a low flame until raw masala smell vanishes.
• Add vegetables and salt, mix well and boil in a medium flame until the consistency is thick. Add a little water if necessary.
• Add yoghurt/curds, mix well and boil for 1 to 2 minutes.
• Garnish with coriander leaves and serve with Pooris or Dosas.