Vegetable Kurma


Cauliflower chopped into medium pieces – 1 medium sized
French beans stringed and chopped evenly – 150 grams
Carrot peeled and chopped into 1/2 inch squares- 1
Tomato peeled and diced – 1 medium sized
Onion chopped lengthwise – 1 medium sized
Green chillies slit lengthwise – 2 
Garlic chopped coarsely – 5 or 6 pods
Ginger chopped finely – 1 inch piece
Curry leaves

Whole peppercorns – 1 tsp
Fennel seeds – 1 tsp + 1 tsp for tempering
Jeera – 1/2 tsp
Cinnamon – 1 inch stick
Cardamom – 1 
Cloves – 3
Dhania powder – 1 tsp

Other ingredients
Coconut oil – 2 tbs + 2 tbs for tempering
Coconut milk – 1 pack (200 ml)
Salt to taste

  • Place all the chopped vegetables in the pan along with all ingredients listed under spices and salt to taste. Add 2 tbs of coconut oil and give it all a good stir, and then turn on the stove. (Dont add any water to cook the vegetables).
  • Turn the heat to medium and cover the pan. The heat should be good enough to cook the vegetables but not burn them. Stir occassionally and gently, and you will see that the veggies give out some water. This is enough to cook the mix. In about 15 min or less, the vegetables will be cooked. Those who like their veggies well cooked, you can leave it a little longer. Team crunchy can take it off the heat in 15 min.Once the pan is off the heat, take off the lid and let it rest for 5 min. 
  • Then add coconut milk, stir and check seasoning.
  • In a small pan, heat 2 tbs of coconut oil. Add fennel seeds to this. Just before switching off, add curry leaves and add into the kurma and mix gently.

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