Spicy veg kurma recipe raks

This can be a wonderful kurma I discovered in Prema’s Prepare book blog! I've chose to make this a lot of some time and now wound up inside a modified recipe,which suits my loved ones’s taste. It's my job to get this to kurma with chapathi but because Prema have pointed out it goes well with poori&...Also tastes the very best with Parotta.

Recipe Cuisine: Indian Recipe Category: Side dish
Prep Time. 15 mins Prepare time. 20 mins Serves. 4

Ingredients

Potato - 1
carrot, small - 1
beans - 10
cauliflower - 12 small cut pieces
peas - 1 fist full
onion - 2
tomato - 2
ginger root garlic clove paste - 2 teaspoon
turmeric - 1/8 teaspoon
red chilli powder - 1 teaspoon
garam masala - 1/2 teaspoon
curry leaves - 1 sprig
coriander leaves,chopped - 2 tblsp
salt - when needed

To Temper

Elachi - 1
Clove - 1
Cinnamon - 1 " piece
Bay leaf - 1
Jeera - 1 teaspoon

To grind

Coconut - 3 tblsp
Fennel - 3/4 teaspoon
Khus khus(optional) - 3/4 teaspoon
cashew nuts - 6
Fried gram dal(pottu kadalai) - 1 tblsp

Method

1. Chop the veggies to fine cubes,also chop the onions and tomato plants finely.
2. Grind the components underneath the table &"To grind&" to some smooth paste.
3. Heat a little pressure oven/pan with oil and add some tempering products within the table &"to temper&".
4. Following the cumin splutters,add curry leaves .Add onion and fry for any minute and add some ginger root garlic clove paste and fry in low flame up until the raw odor of the ginger root garlic clove paste disappears.
5. Add some tomato and add some salt and fry for any minute up until the tomato plants becomes mushy.
6. Add some ground paste,adopted through the red chilli powder,garam masala powder and turmeric powder.
7. Fry in low flame up until the raw smell beeps(3-4 minutes approximately.).Add some veggies and a mug of water and blend well.Look into the salt.
8. Pressure prepare for 1 whistle after the very first whistle simmer for five minutes.
9. Open following the steam releases completely and add 2 tblsp of chopped coriander leaves and blend well. Serve with poori/parotta or chapathi!

Note