My mum makes a similar korma every time she prepares Pooris. However, this modified version of her recipe looks so much prettier and the color is so pleasant. From our weekend shopping, the refrigerator was so full I had to pull out few veggies and plan for something "Mixed veggie". Well, I actually did not have many vegetables that can be added to kurma except Carrot, Bell pepper, Green beans and onions. I could not add Eggplant, Tomatoes, Ridge gourd, zucchini or mushrooms simply because that will not achieve my desired taste for this recipe.
You can add any veggies of your choice and also half a cup of green peas and cooked potato can make it more colorful. For a tinge of that restaurant style flavor, you can temper the Kurma with oil, cashew nuts, Red chillies and mustard seeds.
|Nutritional Information (Approx) (per serving)|
|Chopped Vegetables of your choice||2 cups|
|Cashew nuts||A handful|
|Fresh grated Coconut||1/2 cup|
|Milk||1/2 cup or more|
|Coriander leaves||1/2 cup|
|Mustard seeds||1/2 teaspoon|
|Cumin seeds||1/2 teaspoon|
|Fennel seeds||1/2 teaspoon|
|Cinnamon||a small stick|
|Ginger Garlic paste||1 teaspoon|
|Water||1/2 cup or more|
* Soak Cashew nuts in a milk for 20 minutes. Grind fresh grated Coconut, Cashew nuts, Green chillies and Coriander leaves.
* Add water or milk to make it a smooth paste. keep it aside.
* Chop and cook all the veggies except onions.
* Heat oil in a pot and add mustard seeds, cumin seeds, fennel seeds, cinnamon, bay leaf and star anise. When mustard seeds starts to splutter, add chopped onion. Fry till the onion looks translucent. Add ginger garlic paste and give it a mix.
* Add cooked veggies and fry for a minute.
* Add the ground paste, water and salt. You can increase or decrease the quantity of water as per the thickness of the Kurma you want it to be.
* Bring it to boil and simmer it for 10 minutes. Remove from heat and serve hot.