In Gujarati
Vegetable Kurma
Ingredients:
100 gm Potatoes 100 gm Green Peas 50 gm French Beans 50 gm Carrot 50 gm Cauliflower 50 gm Onion 50 gm Tomato 25 gm cashew nuts Ghee - as required Ginger/ Chilies/ Red chili powder - as per taste 1/4th cup - Coconut (grated) Salt/ Coriander - as per taste 2 tbsp - Powder of aniseeds, clove & cinnamon 2 tsp - Sugar (optional) Dry Fenugreek Leaves (Kasuri Methi) 50 gm - Paneer - (optional)
Method: Chop potatoes, green peas, french beans, carrot & cauliflower. Boil them in an open pan. Heat ghee in a pan & sizzle finely chopped ginger-chili. When done, add chopped onion & tomatoes. Then add powder of aniseeds, clove & cinnamon along with coconut & sugar. Mix well & remove from heat. When this cools, grind it into paste adding cashew nuts. Take a pan & heat ghee then add dry-fenugreek leaves. Then add the boiled vegetables & sizzle for a while. Then add the grinded paste in it along with red chili powder, salt & coriander. Cook till the gravy is thick enough & it starts a bit binding with the vegetables. When done, add paneer pieces & serve hot with parathas.
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