HOTEL VEG. KURMA (without onion-garlic)

HOTEL VEG. KURMA

INGREDIENTS:-

Mixed Vegetables like Carrots, Beans, Sweet potato, Cauliflower = 2 cups (400 gms)
Water - 2 cups
Oil - 5 tsp
Salt - 1 tsp ( or to taste)


To Grind:-
Set 1:-
Cinnamon - 1
Cardamom seeds - from 4 pods
Cloves - 3
Mace /Javithri - 1
Dagad Phool/Kal Paasu/ Black stone Flower - 1 (it gives taste of restaurant style kurma)
Cumin /Black Jeera - 1/2 tsp
Fennel Seeds - 1/2 tsp
Black pepper - 5 nos.
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Coriander seeds / Dhaniya - 4 tsp


Set 2:-
Tomato - 3/4 cup (or 150 gms)
Ginger - 1 inch
Green chilly - 2
Cashews - 10 (soak for 30 mins)
Almonds - 10 (soak for 30 mins)
Poppy seeds - 1 tsp ( soak for 30 mins)
either Grated Coconut - 1/2 cup (100 gms),
or, Roasted split chickpeas powder (pottukadalai) - 1/4 cup


METHOD:-

Cut the vegetables into small cubes ( not finely chopped). Heat 1 tsp of Oil in a pan and saute all the vegetables together for 1 minute. Add 2 cups of water, cover with a lid and allow it to boil in medium flame, till the vegetables are cooked.

Now, in a mixer jar, first grind the ingredients given under set 1. Make a coarse powder.

In the same jar, add the set 2 ingredients, and grind together.  Add little water if needed, to make a paste.
{Note:- While adding set 2 ingredients, either add grated coconut or Roasted split chick peas.}


Heat a Kadai/pan, with 4 tsp oil and saute the grinded mixture in low flame for 5 mins. Rinse the jar with little water and add to it. Cover it with lid and allow it to boil for 10 mins in low flame. Stir inbetween, to avoid burnt at the bottom.


Now, add the cooked vegetables along with water to this masala, mix well. Add salt and cover it with lid and cook for 5 mins in low flame. Switch off the flame.

After 10 mins, uncover the lid, and the HOTEL VEG. KURMA is ready to serve.

Note:-
While adding Cauliflower, clean the cauliflower and add. 
Wash & Soak the Cauliflower florets in luke warm water with a little salt and turmeric powder for 10 minutes.