Vegetable Kurma

Ingredients:
1 medium sized Potato
7-8 Beans
1 medium sized Carrot
2-3 florets of Cauliflower
Small piece of Beetroot
1/4 cup soaked/frozen Green Peas
1 medium sized Onion
Salt to taste
1 cup grated Coconut
Grape sized Tamarind / 1/2 Tomato
2 flakes of Garlic
2-3 seeds of Cardamom / Elakki
2-3 Red Chillies
5-6 Coriander leaves(3:For Masala+3:For Garnishing)
1/2 inch sized Cinnamon / Chekke
2 Cloves / Lavanga
1 Anise seed(Star shaped flower)
4-5 Pepper
2 tsp Cashew nuts
1/2 Nutmeg flower

Recipe:
Peel the potato, beetroot and chop them into medium sized pieces as shown in the picture below Chop 1/2 onion, beans and carrot into medium sized pieces as shown in the picture below. Put this chopped vegetables, green peas in a pressure cooker, add little amount of water, salt and pressure cook. (1-2 whistles)

Put grated coconut, garlic, onion, red chillies, coriander leaves,cloves, cinnamon, cardamom, nutmeg flower, pepper, anise seed, tamarind/tomato and cashew nuts into smooth paste by adding little amount of water.

Put this ground coconut masala in a heavy bottomed vessel/pan and fry them in medium flame for about 5-6 mins until it leaves from the bottom.

Add cooked vegetables and keep the kurma in low falme for about 3-4 mins. Garnish with chopped coriander leaves and serve hot. It goes well with chapathi/poori.

Sorekayi Chutney / Bottle Gourd Chutney

Ingredients:
1/2 Medium sized Bottle Gourd / Sorekayi
1/2 medium sized Onion
Grape sized Tamarind
2-3 Green Chillies
1 Red Chilly
8-10 Curry leaves
Salt to taste
1/4 tsp Fenugreek seeds
1.5 tsp Mustard seeds(1+ 0.5)
1 tsp Black gram seeds
1 - 2 tsp Peanuts / Groundnuts
Asafetida powder
3-4 Coriander leaves
2-3 tsp Oil
Recipe:
Peel the bottle gourd and chop it into small pieces as shown in the picture below. Cut green chillies into two halves. Chop onion into small pieces as shown in the picture below.

Put oil in a pan and heat it little bit. Add red chillies, 1 tsp mustard seeds, fenugreek seeds, black gram seeds and peanuts. Once it starts spluttering, add curry leaves, chopped onion, green chillies, asafetida powder, tamarind and fry them for about 3-4 mins in medium flame.

Add chopped bottle gourd, salt and mix well. Sprinkle little amount of water and cook them well by covering a lid.

Put this cooked bottle gourd, little amount of water in a mixer and grind it coarsely for few seconds. Put 1/2 tsp mustard seeds, oil in a pan. Once it starts spluttering add pinch of asafetida powder, 2-3 curry leaves and keep it for few seconds and then add it to Chutney. Garnish with chopped coriander leaves. Mix well before serving. It goes well with Dosas. I tried this recipe from Padma's Kitchen. Thanks Padma.