from BEARDO's kitchen: Vegetable Kurma Curry

 Today we are going to look at Vegetable Kurma Curry.

The good thing is we can add any vegetable we like except for anything that is leafy. So for today's preparation I am looking at Carrots, Cauliflower, and Brinjal (aubergine aka eggplant). Other common vegetable used in this prep are potatoes and tomatoes.

Firstly place all the vegetable in a pot and boil it till it becomes tender. Some of you may prefer to use the pressure cooker. That's fine too. Remember not to overcook it.

Prepare a paste using coconut shaving, cashew nuts, garlic and cloves. Do not put too much of cloves otherwise your curry would be overly spicy.

Tampering item includes cumin seeds, star anise, cinnamon stick, cardamom, ginger, onion and green chilly.

As usual heat up wok or pot with coconut oil. Firstly add cumin seeds followed by cloves, cardamom and cinnamon stick. Once it's nicely roasted, add ginger followed by onion. 

When the onions turn slightly golden, add tumeric and corriander powder, stir till it blends well. 

Then add green chillies followed by the coconut paste and allow it to cook well. 

Add water at this juncture according to the level of gravy required and allow it to cook for about 5 to 7 minutes..

Then transfer the boiled vegetable, stir and allow it to cook for another 7 - 10 minutes. Don't forget to add salt to taste.

This is where you can add garam masala, and maybe a little kurma powder. You maybe wondering why I am leaving kurma powder as as optional item, its because the entire preparation in itself is already a kurma mixture😀

As a grand finale add a little bit of ghee. That will give an ump to your Vegetable Kurma. And Voila you have your dish ready. Can accompany bread, rice or idiyapam (string hoppers aka putumayam). 

ravivarmmankkanniappan@1437140520223.0567° N, 101.5851° E