Today’s recipe is adapted from Siri’s Mixed Vegetable Kurma that she recently blogged as Navaratri special. I liked her pot so much and as I was planning hard on what to make special for the last day I decided I will mix North Indian and South Indian tradition. So planned for a variety rice and pooris which are typically seem to be the offering during this season.
The dish came out so well, I omitted few ingredients from the original recipe. Siri had added tamarind, since I am not adding tamarind to my cooking these days, I had to omit it and Tomato ketchup gives a sweet taste that hubby dear doesn’t like. However with these changes too, the dish ended up being very lip smacking, so much so that Athamma called up to say so and said we will eat it again for dinner.
The measurement given below is what I made, ended up with lot of this dish. So delicious and fit for any party or special occasion.
Step by Step Pictures
Fresh coconut, cut into small pieces – 1 cup
Ginger Garlic paste – 1/4 tsp
Poppy seeds / Khus Khus – 3 tsp
Coriander powder – 1 tsp
Sesame seeds – 1 tsp
Garam masala – 2 pinches
Cashew nuts, dry roasted – 5 whole
Onion, browned – 1 big (half to be used for the ground masala, rest for the gravy)
Water – 2 cups
For the Gravy
Tomatoes, puree – 2 big
Mixed Vegetables – 2 small carrots, 1 big potato, 6 -7 long French beans (you can use any other vegetable you want too)
Red chili powder – 1 tsp
Turmeric powder a pinch
Oil – 2 -3 tsp
Salt to taste
How to make Mixed Vegetable Kurma
For the Masala:
In a non stick pan, dry saute poppy seeds along with whole cashew nuts for couple of minutes. Remove and keep it aside.
In the same pan, add 1 tsp oil and saute half of the onion juliennes till brown. Once done, allow it to cool.
Wash and chop the fresh coconut into small bits so that it gets ground well.
Then take the coconut, roasted poppy seeds, cashew nuts, coriander powder, garam masala, ginger garlic paste and sesame seeds in the mixer and grind to a smooth paste using water.
For the vegetables:
Wash and chop the vegetables to almost equal size. Microwave for 10 – 15 mins for the vegetables to be fully cooked.
For the Gravy
In a non stick pan, heat oil, saute the remaining onions till they turn colour.
Then add the tomato puree, turmeric powder, red chili powder and salt. Cover with lid to get the cooking done faster.
Once you see the tomato colour changing, add the ground masala. Saute well and mix everything together. Cook for 5 mins, till the masala gets cooked properly and change colour.
Then add enough water to get the consistency you want and bring to boil. Add chopped coriander leaves.
Simmer after it starts boiling for couple of mins.
Serve with Dhal stuffed Poori.
I always find that by roasting you can grind the poppy seeds better.
By adding tomato puree, you can reduce the cooking time, and get more volume to your gravy. So I end up adding only puree in almost all my gravies these days.