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Vegetable Kurma

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Submitted by MM

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

2 473
CUPS ML VEGETABLES
2 2
EACH EACH ONIONS
cut length-wise
2 2
EACH EACH GREEN CHILI PEPPERS
cut length-wise *
1 5
TEASPOON ML CORIANDER
ground
1 ¼ 6.3
TEASPOONS ML SALT
1 1
PINCH PINCH TURMERIC
powder *
1 1
X X CINNAMON STICKS
1/2 inch long *
2 2
EACH EACH CLOVES *
2 2
EACH EACH CARDAMOM SEEDS *
2 3E+1
TABLESPOONS ML COCONUT
powder *
1 5
TEASPOON ML POPPY SEED
¼ 1.3
TEASPOON ML GARLIC
¼ 1.3
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 161 54% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1036mg 43%
Total Carbohydrate 6g 6%
Dietary Fiber 7g 26%
Sugars g
Protein 7g
Vitamin A 41% Vitamin C 49%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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