South Indian Mixed Vegetable Kurma
Method
- 1
1. The paste: Grind the ginger and garlic with a little water into a smooth paste and set aside. Grind the tomatoes to a smooth puree. No need to strain. Set aside. Grind the cashew and khus khus with a little water to a smooth paste and set aside. Grind the coconut with a little water to a smooth puree.
- 2
2. Boil the veggies until Al-dente. Reserve the water used for boiling.
- 3
3. In a wide saute pan, heat the oil until shimmering. Add in the cloves,cardamom and cinnamon.
- 4
4. Add in the onions and fry till translucent.
- 5
5. Add in the ginger garlic paste, salt and fry until little streaks of oil come out of the mixture.
- 6
6. Now add in the tomatoes and the spice masala mixture and let it simmer in low flame for 10 minutes.
- 7
7. Now add in the boiled veggies and the reserved water and boil for a couple of minutes.
- 8
8. Add the cashew-khus khus paste
- 9
9. Add the coconut paste
- 10
10. Boil for a mere minute after adding the above two pastes. Do not let it boil for long.
- 11
11. Remove from heat and garnish with cilantro/coriander leaves.
- 12
12. Serve hot with Chapati or Ghee rice.