December 8, 2009

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.


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