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500 grams mixed choice Vegetables (fresh or frozen green Peas, Sweetcorn, fresh green Beans, Red/Yellow/Green Bell Pepper [Capsicum], Carrots, Cauliflower,
– 2 medium
– 5 nos (or as per taste)
Salt – to taste
Oil – 2 tbsp
– 3 sprigs
Water – 300 ml (or as required)
– 2 inch root
Stick – 2 inch
– 6 nos
– 4 nos
Star-anise – 2 nos
– ¼ tsp
– 4 tbsp
(Cumin) Seeds – 1 tsp
– 2 tbsp
– 50 grams
Powder – 5 tbsp or freshly grated flesh of ½
Water – 100 ml
How to Make Vegetable Kurma
Soak Poppy Seeds in 100 ml hot water till needed.
Cut Peppers into ½, de-seed, and slit lengthwise.
Cut Potato and Carrots into 2×1/4 inch batons.
Cut the Cauliflower from stalk and break them with your fingers into small florets.
Slit green Chillies lengthwise, de-seed if you so wish.
Cut Tomato into 8 quarters.
Grind to a fine smooth paste, all ingredients under the ‘grind’ section.
In a deep bottomed non-stick pan heat Oil.
Add Curry Leaves stir for 30 seconds till they curl.
Add all the ingredients other than the ground paste, cover and cook on low flame for 20 minutes.
Now add the ground paste and cook for another 5 minutes.
Serve hot with plain Basmati Rice or Naan or Roomali Roti.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.