Recipe #20: Vegetable Kurma

This is a one pot recipe (start with a large / deep pan) 

INGREDIENTS

2 tbsp cooking oil (preferably vegetable or sunflower oil) 

1 stick cinnamon (1 inch long) 

2 pods cardamom

1 large onion (cut length-wise)

1 tsp turmeric

1 cup tomato puree (or 2 medium tomatoes blended) 

3 cups assorted vegetables (a combination of any of these work - cauliflower, corn, baby corn, green beans, carrots, peas, green/red peppers, cherry tomatoes, brussel sprouts, etc). 

2 tbsp chopped coriander (for garnish) 

For the gravy - grind these into paste in a blender

2 tsp fennel seeds

2 tsp cumin seeds

1 tsp poppy seeds

2 green chillies

4 pods garlic

1 inch ginger

1/2 cup grated fresh/frozen coconut

2 tbsp Roasted channa dal (pottukadalai in Tamil - this helps thicken the paste so you can replace with cashew nuts)

4 cashew nuts 

METHOD

- Heat oil in a large pan, saute the cinnamon and Cardamom (allow it to I plump) 2 mins. 

- Add onions and saute till translucent. 3 mins. 

- Add turmeric powder and cook for another minute. 

- Add tomato puree and gravy paste, cook in medium flame for 5 mins.

- Add vegetables and 1 cup water. Cover with lid and cook for 15-20 mins, until all vegetables are fully cooked (yet retain their crunchiness). 

- You could also include protein like boiled eggs, paneer (cottage cheese), etc. Add them at the end and be sure not to overcook them. Also adding too many ingredients will make it too thick. This dish is meant to be a gravy that pours. 

- Garnish with coriander leaves and serve with rice/rotis.