Veggie Kurma
An excellent kurma for rice and chappathis
Servings Prep Time
4people 30minutes
Servings Prep Time
4people 30minutes
  1. Grind together grated coconut, fennel seeds, 1/2 cup of shredded onion, ginger, garlic, green chillies, cashews and 1/2 cup of diced tomatoes into a fine paste.
  2. Cut onion into long fine strips and half tomato.
  3. Heat 2 tbsp of oil in a pan or a kadai.
  4. Add bay leaf followed by cumin seeds, a little fennel seeds, turmeric powder and garam masala.
  5. Add onion and fry, till brown.
  6. Add the peas and carrot and saute for some more time.
  7. Add the remaining tomatoes and saute again.
  8. When they turn soft, add the ground paste and salt and allow it to boil.
  9. :- It takes around 20 mins for the raw smell to go and get the aroma.
  10. When the oil starts to separate from the sides of the pan, remove from the flame.
  11. Garnish with coriander leaves.
  12. :- Serve with rice and chappathis.
  13. :- Infact you can add cauliflower, boiled potato pieces etc after the tomatoes. In case you want it liquid you can avoid the vegetables.