INGREDIENTS
for grinding
Coconut ½ grated
Cashew nuts 1 tbsp
Green chilies 5 or to taste
Curry leaves
Pudina leaves 10-15
Coriander leaves 1-2 tbsp
Khus-khus/ poppy seeds 1 tbsp
Make a coarse paste
For gravy
oil 4 tbsp
cloves 4
cardamom 4
cinnamon 2-3 small pieces
onion finely chopped 2 medium size or 1 bowl
ginger-garlic paste 1 tbsp
tomato 1 big finely chopped
water 250 ml
green peas boiled 1/4 cup
carrot boiled 1/4 cup
cauliflower boiled 1/4 cup
potatoes boiled 1/4 cup
beans boiled 1/4 cup
all veges are boiled with salt
METHOD
Heat 4 tbsp oil, add 4 cloves, 4 cardamoms
Cinnamon 2-3 small pieces, fry well
Add 1 bowl chopped onion 2 medium size.
Fry till light brown, add ginger-garlic paste 1 ½ tbsp, fry for 1 minute.
Add 1 big tomato chopped,, fry for 3-4 minutes.
Add turmeric ½ tsp, salt for kurma, and ground paste.
Add 250 ml water, boil for 5-7 minutes till raw smell goes.
Add boiled carrots, beans, cauliflower, peas, potato.
Once it boils well, add coriander leaves, switch off gas
This goes well with fried rice, rava idli, puri, parantha, adai.
the credit for this recipe goes to chef Venkatesh Bhat