Vegtable Kurma

Ingredients

• 1 cup green or string beans, finely chopped
• 1 cup carrots, finely chopped
• 2 potatoes, finely cubed
• 1/2 cup green peas
• 1 large tomato chopped
• salt (to taste)
• 2 tablespoon ghee
• 2 bay leaves
• 2 whole dried red chilies
• 2 cloves
• 1/2 bunch cilantro leaves for garnish
• 1/2 cup coconut flakes
• 7 green chilies
• 1 small Onion, chopped
• 1/2 inch fresh ginger
• 1/2 tsp turmeric powder
• 1 bunch cilantro leaves
• a little water
• 1 tablespoon cumin seeds
• 1 inch cinnamon stick
• 6 whole cloves
• 2 pods cardamom
• 1 tablespoon poppy seeds

Paste

• Place all the ingredients from the coconut to the water in an electric blender, adding only a little water. Blend into a fine paste.

masala

• Place the cumin seeds, cinnamon bark, cloves, cardamom pods, and poppy seeds in a heavy pan.
• Dry roast them until they give off a strong aroma.
• Remove from flame and cool.
• Grind to a fine powder in a blender and set aside.
• Peel and prepare vegetables as necessary. Place them in a heavy saucepan.
• Add just enough water to cover the vegetables.
• Cover pan with a lid and cook until the vegetables are tender.
• Now add the chopped tomatoes and salt to taste. Simmer for 3–4 minutes.
• Add 3-4 cups water depending on how thick you want the stew.
• Bring to boiling point.
• Add the paste. Stir thoroughly before sprinkling in the masala powder.
• Heat the ghee in a heavy frying pan or skillet.
• Saute the bay leaves, red chilies and cloves until the chilies are a nice brown but not burnt.
• Now, add the perfumed ghee into the Kurma.
• Garnish with cilantro leaves.
• Serve hot with rice, chapatis or puris.