Vegetable Kuruma

Ingredients

Vegetables (Potato, Carrot, Beans, Cauliflower) cut into medium pieces - 1/2 cup each
Green Peas - 1/2 cup
Turmeric Powder - 1/2 tsp
Onion - 2 nos: (finely chopped)
Green Chilli - 3 nos: (finely chopped)
Ginger - 1 inch piece (finely chopped)
Salt - as required
Coconut Oil - 3 tbsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 2-3 stems (finely chopped)
Grated Coconut - 1 cup
Cumin Seeds - 1/2 tsp

Preparation Method

Cook vegetables and green peas in cup of water by adding turmeric powder and salt.
Grind grated coconut and cumin seeds to a fine paste and keep aside.
In a wok bring oil to heat, splutter mustard seeds; then add ginger, green chili and onion and saute till onion become transparent.
Add cooked vegetables and coconut paste; mix well and cook in low flame keeping the lid closed for about 10 mins:
Check for salt; switch off the flame; add curry leaves and keep the lid closed for 5 mins:
Open the lid and mix well.
Vegetable Kuruma is ready to serve with Appam / Chappathi.

Comments

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