WHITE VEG KURUMA

 WHITE  VEG KURMA

Ingredients:
Carrot _ 1
Beans _ 6
Cauliflower _ 5 small florets
Onion _ 1
Tomato _ 1
Coconut _ 1/4 cup
Fennel Seeds _ 1 t spoon
Green Chilly _ 3
Cinnamon Stick _ 1
Biriyani Leaf _ 1
Cloves _ 2
Ginger Garlic Paste _ 1 t spoon
Cashewnut _ 5
Coriander Leaves _ 1 t spoon
Oil _ 1 t spoon
Butter _ 1 t spoon
Salt as needed

      Grind together coconut, green chillies and fennel seeds with water to a fine paste.

      Chop carrot and beans into bite sized pieces.
      Remove cauliflower florets and boil in water for 2 minutes and keep aside.
      In a kadai heat oil, butter and saute cinnamon, cloves and biriyani leaf.

      Also saute chopped onion until golden.
      Add ginger garlic paste and saute for 2 minutes in low flame.

      Add the veggies and fry for 3 more minutes and add salt and 1/2 cup water.

      Cover with a lid and cook until the veggies are half cooked.
      Now add chopped tomato and coconut paste and mix well.

      Add more water if necessary and cook the kurma.

      Once the vegetables are cooked completely switch off and add some chopped coriander leaves.

      Enjoy white kurma with chapathi or idiyappam. 

NOTE:

      We can also add green peas, Potato or paneer along with other vegetables.

      Add 1 tbl spoon of fresh Cream at the final stage, which will enhance the taste and flavour of the kurma.