Serving: 4 |Type: Veg Kurma/ Gravy
Ingredients:
| Beans(Cut) | -½ cup |
| Carrot(diced) | -2 |
| Potato(diced) | -1 |
| Lima Beans | -½ cup |
| Onion(diced) | -½ cup |
| Tomato(diced) | -1 |
| Salt | -to taste |
| Coriander leaves | -1tbsp |
Seasoning:
| Oil | -2tbsp |
| Sombu | -½tsp |
| Cumin | -½tsp |
| Fenugreek | -¼tsp |
| Red Chili | -1 |
| Curry Leaves | -few |
| Kal pasi | -few |
For grinding:
| Grated coconut | -4tbsp |
| Cashew nut | -10 |
| Sombu | -½tsp |
| Cumin | -½tsp |
| Garlic | -2 |
| Ginger | -1 inch |
| Cloves | -2 |
| Coriander Leaves | -¼ cup |
| Green chili | -2 |
| Red chili | -3 |
Method:
- Grind everything with water and keep it aside.
- Take a vessel and heat with oil add seasoning fry without burning.
- Add onion sauté for 1 minute, then add ginger garlic paste sauté for 30 seconds and finally add tomatoes and a pinch of salt, sauté well until the tomatoes get mashed.
- Then add all vegetables and salt, sauté for 5 minutes on medium flame.
- Now add ground paste and 1 or 2 cups of water cook until all the vegetables get soft.
- Garnish with coriander leaves.
- Serve with biriyani, roti or rice.
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