Easy Vegetable Kurma:
I hardly stayed home this month due to a few planned and unplanned trips. My husband and I visited his cousin in Mumbai, it had been a while since we met them. It was an amazing trip. We flew to Mumbai and came back home by road, with the cousins in their car. It was a 20 hour road trip, which took two days. We halted in Kholapur to buy some of those beautiful Kholapuri Slippers. And I got to say, those leather slipper are a real work of art. Also these slippers are simple, elegant and ethnic, all at the same time too.
I almost forgot, while on our way to our hotel in Kholapur, we had some amazing food at a restaurant called “Tandoor Restaurant”. We just stumbled upon this restaurant. The place was neat and cozy, packed with people at 10.30 PM. We had to wait for a table, seemed like forever but well worth the wait. If you ever are in Kholapur and manage to visit this restaurant, do try their “Kholapuri Chicken Gravy”. was amazing, we all loved it. The gravy was well-flavored with the taste of dried chillies sans the hotness, totally eatable spice level.
This was probably my third time to Mumbai and it still never fails to amaze me every time I am there. I have watched the movie Slumdog Millionaire but seeing the living conditions for real is mind-boggling. Mumbai is unbelievably populated, which is a known fact, though I was literally able to feel the over population without any facts. I felt like people don’t even have space to breathe, let alone space to live. I think I’ll never be able to understand how Mumbai works. In our week-long trip, we certainly got to taste some amazing food and shop like crazy.
I hadn’t gone shopping before in Mumbai. So, this time my cousin-in-law made up for it. She took me to most of the wholesale shops in different areas. Just visiting those places were an experience itself. Now my cousin-in-law is a very thrifty shopper. She finds shops in unexpected places which are loaded with beautiful items. She also is very good in bargaining. I try to learn a thing or two from her, but I am not very good in bargaining. One look at the shop keeper and I pay what he asks for. Lol.
I indeed managed to shop for some nice little things and clothes. I will ramble about my trip further in my next post. By the end of the road trip, eventually I started craving some home cooked food. So, the next day after I got home I wanted some parottas with Kurma. There are of course many types of kurma in India. My favorite is the white Kurma which we get in most hotels in my town. My husband’s favorite Kurma is from a local restaurant in our town.
So anyway, I was looking for a vegetable Kurma recipe and finally I found this recipe in an old tamil magazine “Aval Vikatan”. My mom had collected all those but she never had the time to try many of those recipes. Hmph. I gave this recipe a try and to everyone’s surprise it was exactly like the Kurma from the restaurant in town. This Kurma is so easy and quick; actually it comes together is less than 30 minutes.
Method for making Vegetable Kurma :
First of all, wash the vegetables and peel the carrots and potatoes. Snip the ends of beans. Cut the top of carrots. The carrots and beans take a little more time to cook. So cut them into 1/2 inch pieces. And, cut the potatoes into 1 inch pieces.
Bring the water to a rolling boil. Add salt and the vegetables. Cook for 5 minutes on medium flame, or until you are able to mash the potatoes.
Slice the onions into fine julienne. Add the ingredients for making the paste such as shredded coconut, Ginger, Garlic cloves, Green Chillies, Split roast gram, poppy seeds, fennel seeds, cashew nuts, clove, cinnamon and cardamom in a food processor. Add a little water and blend it to a smooth paste. If you plan to make this Kurma ahead, soak the cashew nuts in water for half an hour before making the paste.
Heat up a heavy bottomed pan. Add coconut oil to the pan. I love the aroma of coconut oil, it adds extra flavor to the Kurma. Once the oil is hot enough, sauté the onions until they are translucent.
Finally, add the ground paste and stir it around for few seconds before adding the cooked vegetables along with the water. Bring it to a boil and cook for a few minutes or until the curry thickens up a bit.
That is it! You can now have your tasty Vegetable Kurma with parottas or rotis. Alternatively, you can also make this Kurma with Soya chunks or Mushrooms.
- Serves: Approx. 1000 g
- Serving size: 250 g
- Calories: 211
- Fat: 13.3 g
- Carbohydrates: 22 g
- Sugar: 5.3 g
- Sodium: 720.6 mg
- Fiber: 5.1 g
- Protein: 3.7 g
- Carrots - 120 g
- Green Beans - 150 g
- Potatoes - 200 g
- Onions - 90 g
- Rock salt - 1 tbsp (adjust to taste)
- Coconut oil - 1 tbsp
- Water - 500 ml
- FOR THE PASTE:
- Shredded Coconut - 90g
- Ginger - 1 inch
- Garlic - 3 cloves
- Green Chillies - 4 small
- Split roasted gram - 2 tsp
- Fennel Seeds - ¼ tsp
- Cashewnuts - 6
- Clove - 2
- Cinnamom - 1 inch
- Green Cardamom - 1
- Firstly, chop the vegetables.
- Bring some water to a rolling boil and add the vegetables. Cook for 5 minutes.
- Process the ingredients listed under "for the paste" and make a smooth paste.
- Heat oil in a pan. And when the oil is hot enough add the onions and sauté till the onions are translucent.
- Add the ground paste. Sauté for few seconds before adding the cooked vegetables along with the water.
- Let it come to a boil and thicken a bit. Now, check seasonings.
- Serve this Kurma hot with your choice of flat breads like or rotis.