Vegetable Kurma - II

Vegetable Kurma is a very healthy side dish which can be relished for any Indian bread items or any variety rice like pulav, biryani etc. It is healthy due to its vast vegetable content which is very good for our health. There are many ways vegetable kurma can be prepared and with many mixture of vegetables. Everytime you can make your kurma taste different by inclusion of different vegetables.

Some most common vegetables used for vegetable kurma are: Potato, Carrot, Beans, Cauli flower, Capsicum, Peas, Corn, Paneer, Turnip, Chow Chow, bottle gourd etc.

In this version of kurma, I have used only Potato, Carrot, Peas and Corn. This Kurma is prepared in Pressure cooker, hence will not take much time for cooking. This kurma can be prepared in about 10-15 minutes time.

Ingredients:

Vegetables (Chopped to 1 cm pieces): Aloo - 1, carrot - 1, Peas - 1, Corn - 1
Onion (chopped to medium size) – 1
Tomato (chopped to medium size) – 1
Haldi – 1 tsp
Salt – 2 tsp
Cumin seeds – 1 tsp

To grind to fine paste:

Onion – 1
Tomato – 1
Ginger (cut to small pieces) – 1 tsp
Garlic – 4 pods
Coriander Leaves – a handful
Coconut – ½ Cup

Add the grinding ingredients into a mixer and grind to a fine paste adding required water and keep ready.

Method:

1. In a Pressure cooker, add 2 teaspoon of oil, add one teaspoon of cumin seeds and fry for few seconds.

2. Add chopped onion and sauté till it is translucent.

3. Add chopped tomato and fry till it becomes mushy.

4. Add the ground paste, salt and haldi and mix well.

5. Add the chopped vegetables and mix well.

6. Close the Pressure cooker, cook for 2 whistles. Cool and Open.
 
7. Garnish with coriander leaves (optional).