Mixed Vegetable Kurma

Kurma as we call  is also spelled Kormaa/Qorma which has its roots in Central Asian/Mughlai Cusine that is usually yogurt/cream or nut based and prepared with meat.Iam presenting  a South Indian version prepared with coconut as a base flavoured with different spices using fresh vegetables resulting in a lip smacking kurma that goes good with puri,roti,dosa or even with pulao.

Ingredients:
Mixed cut vegetables                   (cauliflower,potato,peas,carrot,beans,bottlegourd)about 2 cups

For the masala:

Freshgrated coconut                        1/2 cup

Green chilli                                           1

Byadagi chillies(roasted)              2

Sprigs of coriander leaves             2-3 

Garlic cloves(peeled)                       2

Onion(small)                                      1

Ginger                                                   1"piece

Cashewnuts                                        1tbsp

Turmeric powder                             1/3tsp

Cloves                                                   3-4

Saunf                                                    1/2tsp

Coriander seeds                               1/2tsp

Cardamom/elaichi

(only seeds)                                      of 1pod

Cinnamon/dalchini                      a small piece

Peppercorns/Kali                          4

Poppy seeds(khus khus)             1/2tsp

Tamarind/Imli                                size of a chickpea

For seasoning:

Oil                                                        3+1tsp

Mustard seeds                                1/2tsp

Curry leaves                                   3-4

Onion(chopped)                            1 small

Tomato(m),chopped,

 sour variety                                   2 nos

Method:

• Pressure cook the vegetables with required water and a dash of salt to just 1 whistle.
• In a kadai add 1tsp oil and add the cinnamon,cloves,peppercorns,cardamom,corainder seeds,saunf,poppy seeds and lighlty roast.
• Add the cashewnuts,ginger,garlic,onions,green chilli and saute for a minute.
• Add turmeric powder,corainder leaves,fresh coconut,stir once add tamarind and switch off.let it cool
• Take the roasted ingredients for masala in a blending jar,dry blend first till it becomes coarse then adding little water blend to form a smooth thick paste.
• In the same kadai add 3tsp oil and heat it up.Throw in the mustard seeds followed by curry leaves then the onions,saute till translucent.
• Add the tomatoes and saute till it becomes pulpy.
• Add the prepared masala and saute for the next 5 minutes on a low flame
• Add the cooked veggies,required amount of water and boil for 5-7 minutes.
• Switch off the flame.

Note:
I have used only one green chilli as the one iam using is terrible spicy.
The vegetable combination may be altered depending upon the availability,only Potato,Peas and Carrot would also be a great combo.
 Serving Idea:Here I have served it with fried rice of which I will post the recipe soon...