This recipe is an all time favourite in the family. Though the recipe uses a blend of spices it is not pungent.
You will need,
1 cup fresh peas
1 cup fresh peas
1 cup minced carrot
1 cup chopped beans
1 large potato cut into cubes
Salt and jaggary to taste
For the masala
One half of a coconut, grated or made to pieces.
3 cardamom
4 clove buds
A piece of black stone flower( pather ke phool/ kallu hoovu)
One arm of star anise (seed removed)
1’’x1/4’’ piece of cinnamon
2 Marathi moggu
Pepper corns about 10
½ tsp Shah jeera or jeera( cumin)
3-4 Almonds/5-6 cashew
1-2 tablespoon Hurigadale/Putani/ roasted split (black)garbanzo.
Seasoning
Unrefined oil 1tsp
½ tsp jeera or cumin seeds
¼ tsp turmeric powder
1-2 large finely chopped/minced onion
1 red capsicum finely chopped/minced
½ finely chopped/minced green capsicum
Small bunch of finely chopped/minced cilantro
Method
Cook the vegetables with a little water (about ½ a cup) in a cooker (3 whistles) or cook the vegetables in an open pan with water.
Blend together all items of masala with salt, jaggery and a little water till a fine paste and keep aside.
Heat a pan, add 1tsp oil, cumin seeds.
When cumin splutters, add turmeric, mix well and add the minced vegetables for seasoning.
Saute till all water has evaporated.
Add the steamed/boiled vegetables, the masala paste, more water if needed and boil till thick.
Tasty Vegetable Kurma is ready to be eaten with chapati, bread, flat bread or rice.
Note: You may use any combination of vegetables.
