Ingredients:
1 medium sized Potato
5-6 Beans
1 medium sized Carrot
2 florets of Cauliflower
Small piece of Cabbage
20-25 Green Peas
Salt to taste
Small grape sized Tamarind
1 small Onion
2 flakes of Garlic
Small piece of Ginger
4-5 Red Chillies
1/3 cup grated Coconut
5-6 Coriander leaves
5-6 Cumnin seeds
8-10 Coriander seeds
3-4 tsp Oil
Recipe:
Chop all the vegrtables except onion into small pieces as shown in the picture below. Add little amount of water, salt and pressure cook. (1-2 whistles)
Put grated coconut, coriander seeds, cumin seeds, garlic, onion, red chillies, coriander leaves, ginger into smooth paste by adding little amount of water.
Put 3-4 tsp oil in a thick bottommed vessel/pan. Once it is heated, add ground coconut masala and fry them in medium flame for about 4-5 mins.
Add cooked vegetables, tamarind water and keep the kurma in low falme for about 3-4 mins. It goes well with chapathi/poori.
1 medium sized Potato
5-6 Beans
1 medium sized Carrot
2 florets of Cauliflower
Small piece of Cabbage
20-25 Green Peas
Salt to taste
Small grape sized Tamarind
1 small Onion
2 flakes of Garlic
Small piece of Ginger
4-5 Red Chillies
1/3 cup grated Coconut
5-6 Coriander leaves
5-6 Cumnin seeds
8-10 Coriander seeds
3-4 tsp Oil
Recipe:
Chop all the vegrtables except onion into small pieces as shown in the picture below. Add little amount of water, salt and pressure cook. (1-2 whistles)
Put grated coconut, coriander seeds, cumin seeds, garlic, onion, red chillies, coriander leaves, ginger into smooth paste by adding little amount of water.
Put 3-4 tsp oil in a thick bottommed vessel/pan. Once it is heated, add ground coconut masala and fry them in medium flame for about 4-5 mins.
Add cooked vegetables, tamarind water and keep the kurma in low falme for about 3-4 mins. It goes well with chapathi/poori.
5 comments:
Hi Veni, Kumta chilly ispreferred here or short red chilly can we use???
@Vani,
I prefer using Kumta Red Chillies as they give nice color and they are less spicy.
VERY TASTY...........
Tried it today.. Came out very well. Thank you Veni Akka for the delicious recipe..
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