Step by Step to make the Kurma in Microwave.
Have the vegetables all washed, chopped into small pieces, keep them ready.
Potato gets microwaved for 7 mins, while coconut paste is ground and ready.
In a microwave bowl, take the oil and whole spices. Micro for 1 min.
Then add julienne onions, green chilies and microwave for 1 min.
Next goes the ginger garlic paste. Microwave for 1 min again.
Followed by tomatoes. You can microwave both for 2 mins.
See how mushy the tomatoes look.
Using the ladle mix well.
Then add the vegetables.
Mix well and add Red Chili powder.
Saute everything and micro for 1 min.
Add the coconut paste (ground with fennel seeds)
Saute and cook again for 2 mins.
Pour water as required to get a consistency and for the vegetables to get cooked.
Microwave for 10 mins before removing it.
Onions – 2 medium
Tomatoes – 2 medium
Green chilies – 2 long
Mixed vegetables – 1 & 1/2 cups (Carrot, Beans, Cauliflower, Potatoes, peas)
Ginger Garlic paste – 1/2 tsp
Coconut paste – 1 cup
Fennel seeds – 1/2 tsp
Red chili powder – 1 tsp
Salt to taste
Oil – 2 tsp
Water as required
Cloves – 2
Cinnamon – 2″
Cardamon – 2
Method to prepare:
Microwave potatoes for 7 mins by making marks over it
Grind coconut along with fennel seeds to a smooth paste
Chop all vegetables and keep it aside
In a microwave safe bowl, take the oil along with the whole spices. Microwave for 1 min.
then goes the onions with green chilies. Micro again for a minute.
Next add the ginger garlic paste and micro for 1 min, followed by chopped tomatoes. Micro for 2 mins.
When it is soft and mushy, mash with the ladle.
Then add all the vegetables. stir well. Add the coconut paste and mix well. Micro for 2 mins.
Add water as required and micro for 10 mins.
Remove and garnish with coriander leaves.
This goes for my MEC Themed on Curries and Gravies, be sure to send in your entry!