Ingredients

• 1 cup - Cauliflower florets
• 1 Carrot (pieces)
• 1 - Potato (pieces)
• 1/2 cup - Butter beans (pressure cooked)
• 1 - Onion (chopped)
• 2 - Whole spices (bay leaves, cloves, cinnamon sticks)
• Oil
• Salt
• To Grind:
• 1/2 cup - Grated coconut
• 1 tsp - Garam masala
• 1 tbsp - Ginger pieces
• 5 - Garlic cloves
• 2 - Green chillies
• 2 tbsp - Roasted gram
• 1 tsp - Fennel seeds
• 1 tsp - Black peppercorns
• 1 bunch - Mint leaves

How to Make Gobi, Butterbeans and Mint Kurma

• Heat few drops of oil and add the fennel seeds, black peppercorns, ginger pieces and garlic cloves.
• Fry them for few minutes. Keep aside.
• Now add the mint leaves and grated coconut.
• Fry until the mint leaves shrinks.
• Take everything together in a food processor and blend everything as fine paste. Keep aside.
• Heat enough oil and add the whole spices.
• Fry them until they turn brown. Add the chopped onion and saute until they turn transparent.
• Add the carrot pieces, followed by potato pieces and cauliflower pieces.
• Add enough salt and cook in simmer. Add the grounded paste, cooked butterbeans and saute everything in simmer for 10 minutes.
• Add enough water to make them as gravy. Bring them to boil and cook until the vegetables get well cooked.
• Serve hot with rice or rotis.
• Recipe courtesy: Priya Easy and Tasty Recipes