8 green chilies (adjust this according to your taste)
1 onion
2 tomatoes
⅓ cup freshly grated coconut or frozen
½ cup packed cilantro along with stem
Vegetable kurma
1 cup cauliflower cut to small 1 inch and less
¾ cup beans, cut to thin slices
½ cup peas
chow chow - cut
1 /2 cup carrots, cut
2 potatoes, boiled and chopped to small size
⅓ cup yogurt
1 tsp garam masala
tadka/tempering
1 tsp oil
1 tsp mustard seeds
curry leaves
Instructions
Masala
To make the masala paste, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the fennel seeds, cumin coriander, cloves, cinnamom, cardamom, poppy seeds, ginger, garlic, green chilies. Once they brown a bit, add onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning golden brown, about 5 minutes. Add the tomatoes, frozen coconut and saute and cook for another 5 minutes. Turn off the heat and add the cilantro. Cool and grind it to a paste. Set aside.
Vegetable Kurma
In a large pot, Add the vegetable, Cook until they are fork-tender, 3 minutes, stirring occasionally. Then add the curry paste along with 3 cups of water and cook, stirring often, for 2 minutes. Simmer for 5 minutes.
Add the potatoes, and whipped yogurt and garam masala. Bring it to a simmer for a minute. Turn off the heat.
In a small pan, add oil, mustard and curry leaves, let it splutter and add it to the kurma.
Serve hot with idli, dosa or aapam.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/02/11/hotel-style-vegetable-kurma/