Kurma
Yield
4 servingsPrep
15 minCook
13 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | medium |
eggplant
cut into threequarter inch by half inch sticks |
*
|
| 2 | small |
carrots
peeled and cut into threequarter inch by half inch sticks |
|
| 4 | ounces |
green peas
|
|
| 4 | ounces |
french beans
cut into 1 inch pieces |
* |
| 1 | medium |
potatoes
peeled and cut into threequarter inch by half inch sticks |
|
| 2 | ounces |
coconut
fresh, grated |
|
| 4 | each |
green chili peppers
fresh |
*
|
| 2 | tablespoons |
poppy seed
white |
|
| 1 /4 | teaspoons |
salt
|
|
| 3 | medium |
tomatoes
roughly chopped |
|
| 1 | tablespoon |
yogurt, plain
|
|
| 1 | teaspoon |
garam masala
|
*
|
| 2 | tablespoons |
coriander
fresh, green |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | medium |
eggplant
cut into threequarter inch by half inch sticks |
*
|
| 2 | small |
carrots
peeled and cut into threequarter inch by half inch sticks |
|
| 115.6 | ml/g |
green peas
|
|
| 115.6 | ml/g |
french beans
cut into 1 inch pieces |
* |
| 1 | medium |
potatoes
peeled and cut into threequarter inch by half inch sticks |
|
| 57.8 | ml/g |
coconut
fresh, grated |
|
| 4 | each |
green chili peppers
fresh |
*
|
| 3E+1 | ml |
poppy seed
white |
|
| 5 | ml |
salt
|
|
| 3 | medium |
tomatoes
roughly chopped |
|
| 15 | ml |
yogurt, plain
|
|
| 5 | ml |
garam masala
|
*
|
| 3E+1 | ml |
coriander
fresh, green |
|
Directions
Place the aubergine, carrots, peas, French beans and potato in a medium-sized saucepan.
Add 8 ounces water.
Bring to the boil.
Cover, turn the heat to medium and cook for four minutes or until the vegetables are just tender.
Meanwhile put the coconut, chillies, poppy seeds and salt in an electric blender.
Add 5 fluid ounces (150 ml) water and grind to a fine paste.
Set aside.
When the vegetables are cooked, add the spice paste and 5 fluid ounces (150 ml) water.
Stir and simmer gently for five minutes.
Add the tomatoes, yoghurt and garam masala.
Stir gently to mix well.
Bring to the boil and simmer gently for 2 to 3 minutes.
Turn into a serving dish and garnish with the fresh coriander.
