Vegetable Kurma
Yield
4 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
vegetables
|
|
| 2 | each |
onions
cut length-wise |
|
| 2 | each |
green chili peppers
cut length-wise |
*
|
| 1 | teaspoon |
coriander
ground |
|
| 1 ¼ | teaspoons |
salt
|
|
| 1 | pinch |
turmeric
powder |
*
|
| 1 | x |
cinnamon sticks
1/2 inch long |
*
|
| 2 | each |
cloves
|
*
|
| 2 | each |
cardamom seeds
|
*
|
| 2 | tablespoons |
coconut
powder |
*
|
| 1 | teaspoon |
poppy seed
|
|
| ¼ | teaspoon |
garlic
|
|
| ¼ | teaspoon |
ginger
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
vegetables
|
|
| 2 | each |
onions
cut length-wise |
|
| 2 | each |
green chili peppers
cut length-wise |
*
|
| 5 | ml |
coriander
ground |
|
| 6.3 | ml |
salt
|
|
| 1 | pinch |
turmeric
powder |
*
|
| 1 | x |
cinnamon sticks
1/2 inch long |
*
|
| 2 | each |
cloves
|
*
|
| 2 | each |
cardamom seeds
|
*
|
| 3E+1 | ml |
coconut
powder |
*
|
| 5 | ml |
poppy seed
|
|
| 1.3 | ml |
garlic
|
|
| 1.3 | ml |
ginger
|
|
Directions
Put a reasonable sized vessel on the range and heat oil.
Put cinnamon, cloves and cardamom and fry for 2 to 3 minutes.
Add onions and green chillies and fry until onions turn brown.
Add garlic and ginger paste and fry for a minute or so.
Add vegetables and fry for about 3 minutes.
Add water (about a cup or two).
Let the vegetables and turmeric powder cook.
If you are using canned or frozen vegetables skip the above step.
Add coconut paste, khus-khus, salt and wait until cooked.
