Vegetable Kurma
Ingredients
- MASALA:
- 7 cashew nuts
- 1 teaspoon poppy seeds
- 1 teaspoon fennel seeds
- 2 cloves garlic
- 1/2 x 1/2 inch piece ginger
- 2 hot green peppers
- 2 inch piece cinnamon
- 4 cloves
- 1/3 cup water
- 1/2 coconut
- 4 medium potatoes
- 2 carrots
- 1 tomato
- 1/3 cauliflower
- 6 tablespoons vegetable oil
- 2 cloves
- 2 tablespoons chopped coriander leaves
- 1/8 teaspoon turmeric
- 1 cup peas
- 2 teaspoons salt
- 2 teaspoons lemon juice concentrate (I am using real lemon juice)
- 1 large onion
Directions
MASALA: grind the masala ingredients in blender with 1/3 cup water to fine paste.
Cut coconut into small pieces, grind in blender to make 3 cups coconut milk.Add water to make this much volume. I think I'd used canned coconut milk, but if you are into real coconuts, feel free.
Wash and cut the potatoes, carrots and tomatoes into squares, and the onions lengthwise. Split the cauliflower into small sections.
In a frying pan, heat 6 tablespoons oil over medium heat and saute cloves, onion, and coriander leaves. After two minutes, add the vegetables and salt. Stir 5 minutes so it won't stick. Add the coconut milk. Cover skillet and cook on low heat until all vegetables are cooked. Add lemon concentrate. (why not real lemon juice???) I will use real lemon juice to taste!
Good with chapattis, poori(fried bread), or rice.
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