Vegetable kurma

Ingredients

  1. Beet roots cut into small cubes – 1 big
  2. Carrot cut into small cubes – 1 big
  3. Potato cut into cubes – 1big
  4. Onion chopped- 1 big
  5. Turmeric powder- a pinch
  6. chili powder – 1/4  tsp ( you may add more – depends on your taste)
  7. coriander powder – 1/2 tsp
  8. Garam masala powder – 1/4 tsp ( or grind cardamom, cloves, pepper, cinnamon)
  9. Ginger chopped – 1/2 tsp
  10. Garlic chopped – 1/2 tsp
  11. Green chili split – 2
  12. dry red chilly cut into pieces – 1 (optional)
  13. curry leaves – a few
  14.  mustard – 1/4 tsp
  15. Urad dal – 1/2 tsp  ( optional)
  16. oil – 1 – 2 tsp
  17. salt – to taste
  18. water – 1 cup
  19. coconut milk thick- 1/2 cup

Instructions

  1. In a non stick pressure cooker heat oil, add mustard and urad dal, let them sputter. add red chilly pieces to this and fry for a few seconds.
  2. Add onion, ginger, garlic, green chilly and curry leaves and fry for a few minutes.
  3. Add all the cubed vegetables ( you may add green peas also with the vegetable ) salt and all the powdered ingredients ( 5-8), mix well, add 1 cup of water. Pressure cook on medium flame till one whistle. Off the fire.
  4. Once the pressure settled completely, open the cooker, keep on slow flame, adjust the taste of salt, add coconut milk, with one boil, off the fire.

serve hot with roti/ chapathi.

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