Vegetable Kurma

Serves: 4 people

Ingredients:

Onions: 5/6
Coconut - 2/3 small pieces
Carrot - 2
(Vegetables depends on individual preferences)
Beans - 10/15
Green Peas - one small cup
Cauliflower - few small cut pieces
Green Chillies - 4
Clove - 2
Cardomom -2
Ginger - a small piece (1 inch)
Coriander leaves - for garnishing
Cashews - 6/8
Dhania - 1 spoon
Chilli powder - 1/2 spoon
Turmeric powder - 1/2 spoon
Jeera powder - 1/2 spoon
Saunf powder (sombu) - 1/2 spoon
Ginger garlic paste - 1/2 spoon
Salt - to taste
Milk - roughly 50 ml
Curd - 1 spoon
Butter - 1 spoon

Method:

- Cut all the vegetables and boil them.
- Grind together the cashews, 2 of the onions, coconut pieces, green chillies, cardamom, cloves, dhania, ginger, into a fine paste
- In a fresh pan, add 1 spoon butter, and add the chopped onions and ginger garlic paste and fry till the onions turn brownish pink.
- Add the chilli powder, turmeric powder, jeera powder, saunf powder and salt and fry till the mixture loses the raw smell.
- Add the ground paste to it, and little water to give a gravy consistency and fry till the mixture gets fully cooked and the raw smell wears out.
- Add the boiled vegetables and cook for 4-5 minutes.
- Add the milk, stir well, add the curd, stri well and cook just for 2-3 minutes.
- Garnish with coriander leaves :)

Goes well with Rotis, Dosas, Aappam, Poori and Idiyappam