Vegetable White Kurma II (Mixed Vegetable Korma) | காய்கறி குருமா

Ingredients :

Carrot - 1/2 cup (chopped, 1") Beans - 1/2 cup (chopped,1/4") Potato - 1/2 cup (chopped, 1") Cauliflower - 1/2 cup Onion - 1 no (chopped) Tomato - 1 no (chopped) Green Chili - 4 no Coconut - 1/8 cup Cashewnuts - 10 no Cinnamon Stick - 2 no (2" long) Cloves - 5 no Cardamom - 2 no Fennel Seeds - 1/2 tsp Turmeric Powder - 1/4 tsp Coriander Leaves - 1/4 cup Curry Leaves - 1 stk Oil - 2 tsp Butter - 2 tsp Water - 1/2 cup + 1 cup Salt to taste.

Method :

Pressure cook vegetables (carrot, beans, cauliflower and potato) with some salt and 1/2 cup of water for 1 whistle and 2min in simmer. When all the steam has escaped, open pressure cooker and keep aside.

Grind coriander leaves and  green chili, keep aside. Then grind coconut and cashewnut into fine paste with required water, keep aside.

Steps To Make Vegetable Kurma : Heat oil & butter in a kadai, roast cinnamon stick, cloves, fennel seeds and cardamom, add onion and curry leaves, saute until light golden brown colour. Add tomato and saute til smash well. Add ground coriander-green chili paste and saute for few seconds. Add ground coconut-cashewnut paste and again saute for few seconds.

Add cooked vegetable and mix well. Add water and required salt, bring to boil. Cook for 3 to 5min and ready to serve.

Serving Suggestion : Serve with Chappathi, dosa or Idly