Mix Veg Kurma





Mix Veg Kurma is a medium spicy, slightly sweet and a tangy dish. Mixed vegetables are cooked in tomato and coconut based gravy. This preparation is more or less of South Indian style. I prepare 2 variants. With onion garlic and without. This recipe is without onion garlic. It can be served for with puris, chapati or paratha.

Serves: 2 to 3

Ingredients:
Spices to be fried
  1. Cauliflower (small florets) - 25 to 30
  2. Carrot (peeled & diced) - 1 small
  3. French beans (shredded) - 6
  4. Fresh peas - handful
  5. Potato (peeled & cubed) - 1 small / medium
  6. Ripe Tomato (chopped) - 2 medium
  7. Coconut - 4 tbsp
  8. Cashew nuts (chopped) - 1 tbsp
  9. Yogurt - 1 tsp
  10. Tamarind - half a marble sized ball
  11. Ginger - 1 slice
  12. Peppercorns - 5
  13. Cloves -2
  14. Cinnamon - 1/4" piece
  15. Star anise - 2 small or 1 big petal
  16. Black cardamom seeds - 3 to 4
  17. Green cardamom seeds - 3 to 4
  18. Fennel seeds - a pinch
  19. Bayleaf - 1 small
  20. Kashmiri mirchi - 1
  21. Coriander seeds - 1/2 tsp
  22. Cinnamon powder - a pinch
  23. Turmeric powder - 1/8 tsp
  24. Chilly powder - as per your requirement 
  25. Oil - 1 1/2 tsp
  26. Ghee - 1 1/2 tsp
  27. Sugar -  as per your requirement
  28. Coriander leaves - for garnishing
  29. Salt to taste
Procedure:
  • Take a container, which would fit into your pressure cooker / pan. Put all the vegetables in it except tomato. Sprinkle cinnamon powder and little salt over it. Cover it. Pour a cup of water in the pressure pan and place the container it. Pressure cook till 2 whistles. 


  • In the meanwhile, heat oil in a kadai and fry ingredients numbering 12 to19 till they give out aroma. Take them out.
  • Fry ginger, then red chilly and now coriander seeds. Take them out.
  • In the same kadai, stir fry coconut till golden brown.
  • Add cashew nuts and stir fry for 5 seconds.
  • Add tomatoes and stir fry till tomatoes turn mushy.
  • Let it cool.
  • Combine all these ingredients with tamarind and turmeric powder, grind to a fine paste without adding water.
  • Heat ghee in a pan add steamed vegetables. Stir fry for half a minute.
  • Add ground paste, salt and water (180 to 200 ml approx). Stir well.
  • Check the taste, add sugar and chilly powder as per your requirement. Bring it to boil.
  • Add yogurt and simmer for 2 to 3 min.
  • Garnish with coriander leaves.
  • Serve hot with puri, chapati, paratha etc.
If you want to make it with onion and garlic, then you may have a look at the recipe for Veg Kurma.

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