Ingredients:
Potato – 2 medium, washed, peeled, cut into 1/2 inch cubes, immerse them in water till use,
Beans – 8 to 10, washed, fibers removed and cut into 1/4 inch pieces,
Carrot – 1 medium, washed, scraped lightly and cut into 1/4 inch pieces,
Cauliflower – 6 to 8 medium florets,
Fresh green peas – 5 tablesp,
Ginger garlic paste – 1 tsp,
Onion – 2 medium, sliced fine,
Green chilli – 5 to 6, each sliced into 2,( if you more spicy you can increase no. Of chilli),
Sounf – 3 pinch,
Cloves – 3, cardamom – 3, cinnamon – 1/4 inch pieces 3, Bay leaf – 1, stone flower – little,
Salt,
Oil – 2 and 1/2 tablesp,
Khus khus / poppy seeds – 1 tsp,
Cashew nuts – 8,
Fresh grated coconut – 5 tablesp,
Chopped coriander leaves – 1 Tablesp.
Method:
1).Put the vegetables – potato, carrot, beans, cauliflower in a cooker with 350 ml of water and salt. Pressure cook for 2 whistles. Remove from flame and keep it aside.
2).Take a kadai with a tsp of oil, lightly fry cashew, poppy seeds, sounf and coconut. Remove from fire, cool, and blend them in to a fine paste adding a tablesp of water, in small mixie. Keep it aside.
3).Heat remaining oil in the same kadai, add cloves, cinnamon, cardamom, stone flower, Bay leaf and fry for few seconds. Add onion, green chilli, ginger garlic paste and fry till onion becomes soft and raw smell of ginger garlic paste disappears.
4).Add green peas cook for a minute. Now add ( pressure )cooked vegetables along with water and ground paste. Cover and allow to cook for 2 more minutes. If necessary add one or two tablesp water if gravy is thick. Check salt and remove from flame.
5).Garnish with chopped coriander leaves. Serve this amazing kurma of Tamil Nadu with rice preparations like biryani/ pulav / Chapathi/ poori/ idiappam /aapam etc.
Tip:
a).You can omit potato for diabetics.
b).Adding onion is optional.