The article beneath points a recipe for Vegetable Kurma. On my mother’s insistence I named it convenient vegetable Kurma. This Kurma is truely a side-dish to the Pulao that used to be posted formerly however it goes nicely with Chapattis (Links is for a video) or Rotis.
This Kurma is a rapid answer when you want something convenient and speedy as an accompaniment.
Carrot, Beans, Peas, Potatoes, or any different leftover greens (diced and mixed) – two cups
Onion – two Nos.
Salt – as required
Grated Coconut – 1 cup
Ginger – 1 small piece
Garlic – two to three flakes
Green chillies – four to 5 Nos.
Fried gram – two teaspoons
Cashewnuts – 6 Nos
Poppy seeds – 1 teaspoon
Cinnamon – 1 inch piece
Cloves – two Nos
Cardamoms – two Nos
Oil – 1 to two Tablespoons
Dice Onions into very small pieces. Cook all the different veggies with the required quantity of salt. Heat oil in a shallow pan; add the onions and fry a little. Add floor masala paste and fry until the uncooked scent is gone.
Then add boiled greens with sufficient water, boil until the gravy turns into thick.
Garnish with coriander leaves and serve hot. This Kurma fits Pulao, Chapatti, Puri or Set Dosa.