Vegetable kuruma

Best way of using all the leftover vegetables & yet another great dish which goes with rotis, dosa, idlies, ghee rice & rice is this spicy & colorful vegetable kuruma.

Ingredients :

1. Cinnamon stick - 1 no
2. Cloves - 4 nos
3. Cardamom - 2 nos
4. Bay leaf - 1 no
5. Saunf - 1 tsp
6. Onion - 1 no
7. Tomato - 1 no
8. Green chillies - 2 nos
9. Vegetables - 1/2 cup (carrot, green peas, potato, capsicum, cauliflower)
10. Ginger garlic paste - 1 tsp
11. Coconut paste - 1 tbsp
12. Lemon juice - 1 tsp
13. Salt to taste
14. Oil - 1 tbsp

Method :

1. Heat 1 tsp of oil in the pan, add saunf, onion & saute till golden brown.

2. Add ginger garlic paste, green chillies & chopped tomotoes. Add salt to taste.

3. Once cooked, switch off the flame & allow it cool. Grind them to fine paste.

4. Heat balance oil in the pan, add cinnamon stick, cardamom, cloves & bay leaf.

5. Add the vegetables, grounded paste & enough water. Cover & cook till vegetables are tender.

6. Add coconut paste & finally lemon juice.

Garnish with corriander leaves.