Vegetable Kurma

Kurma is a rich and flavorful side-dish that accompanies roti/bread very nicely. It can also be had with cooked rice or idlis. It is flavorful and easy to prepare. There are so many many variations of kurma and vegetable-gravy dishes, and this is just one of them.

Ingredients:

1. Vegetables of your choice. The usual combination is - carrots, beans, potatoes, cauliflower, peas, bell pepper, corn (baby corn/shelled corn) etc. - about 3-4 cups when they are finely diced/sliced
2. 1 large onion/2 small onions - sliced or finely diced
3. 2-3 green chillies
4. a small piece of ginger
5. 3-4 cloves of garlic, finely minced
6. 1 teaspoon of turmeric powder.
7. ½  teaspoon of chilli powder
8. 1 teaspoon coriander powder
9. 2 teaspoons of garam masala (optional)
10. 1 bay leaf,
11. 2-3 whole cloves
12. 1 cinnamon stick
13. 4 green cardamoms (with the seeds)
14. 2 tablespoons of poppy seeds (soaked in lukewarm water for 30 minutes)
15. 3 tablespoons of grated coconut
16. 5 cashews
17. Yogurt - 1 cup
18. 2 tablespoons of tomato ketchup (Maggie Ketchup will be ideal; this is my addition, so it’s optional to add)
19. 1 tablespoon of olive oil/ vegetable oil
20. Cilantro/coriander leaves for garnishing

Preparation:

1. Heat oil in a pan along with bay leaf, cinnamon stick, cloves, and cardamom, so the flavors seep into the oil. When the spices sizzle, add ginger and fry for a few seconds.
2. Add the diced onions and fry on medium heat. Saute the onions till it begins to slightly brown. Add the minced garlic and continue stirring/frying for about 30 seconds.
3. To this, add tumeric powder, chilli powder, coriander powder, and garam masala and stir well. Let the spices coat the onions well.
4. Instead of adding tomatoes, I add 2 tablespoons of Maggie Ketchup (or regular Ketchup). I find that this imparts a rich, yet subtle flavor of spices. Stir the ketchup with the spices and onions on medium heat, till the ketchup begins to bubble around the edges.
5. Now, add the cut vegetables and saute/stir well. It’s better if the vegetables are finely diced, because it aids in cooking. Add salt, a cup or two of water, cover the pan with a lid and let the vegetables simmer and cook on medium heat.
6. When the vegetables are almost cooked, add a cup of yogurt and stir well. Continue cooking.
7. Meanwhile, prepare a fresh ground paste by grinding the coconut grating, soaked poppy seeds (without the water), green chillies and cashews. Add a little bit of water to grind this paste. This gravy is supposed to thicken the kurma. So, don’t make it too runny.
8. When the vegetables are cooked, add the prepared paste. Mix well, and let the kurma simmer for 10-15 minutes on low heat. The kurma will thicken, and the flavors of the paste will infuse well.
9. Taste the kurma for seasonings. If you like the spice/salt levels, switch off the heat, else adjust the flavors to your taste. Serve kurma with a small heap of fresh cilantro/coriander leaves.

Silly of me to force it into a tiny dish - the gravy component isn't all that visible