White vegetable kurma recipe / Side dish for chapathi, parotta & poori
Ingredients
- Carrot & beans chopped - 3/4 cup
Boiled potatoes small - 2
Green peas - 1/4 cup
Oil -2 tbsp
Cinnamon - small bit
Cloves - 2-3
Jeera - 1 tsp
Onion sliced 1 big
Ginger garlic paste - 11/2 tbsp
Salt to taste
Some chopped coriander
For gravy:
Grated coconut - 1/4 cup
Cashewnut - 10
Roasted gram dal - 1 tbsp
Saunf/sombu - 2 tsp
Kasa kasa — 11/2 tbsp
Greenchillies - 4
Cinnamon - 1 small stick
Cloves - 4-5
Cardamom - 2
Instructions
- Grind together grated coconut, cashew nuts, roasted gram,khus-khus,sombu,pattai,lavangam,cardamom and green chilies with water into a smooth paste. Keep it aside.2.In a pan, heat oil and add cumin seeds, with cinnamon &cloves let it pop3.Add chopped onions with little salt for onions to cook with some curry leaves and sauté until they turn translucent.4.Add ginger garlic paste saute until rawness goes off.5.Add chopped veggies add little water cook for 2-3 minutes.6.When veggies are cooked add boiled potatoes mix then the ground paste.7.Add needed water and salt. 8.Let it boil for 4-5 minutes switch off add chopped coriander.9.Serve with poori, chappathi idli dosa even for parotta.
Notes
- Overcooking might result in mushy vegetables, affecting the texture of the kurma.
- Garnish with fresh coriander leaves to add a pop of color and a fresh flavor to the dish.
- Taste and adjust the seasoning as needed. You can add more garam masala or adjust the heat by adding more green chilies