Traditional Heritage

Vegetable Kurma No Onion & Garlic

Cook Time:

45 min

Prep Time:

20 min

Servings:

4

Ingredients

  • ¼ cup coconut shredding
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 1 teaspoon fennel seeds
  • 2 teaspoons poppy seeds
  • 3 cloves
  • 1 inch cinnamon stick
  • 1 star anise
  • ¼ teaspoon black pepper
  • 2 green chilies
  • 1 black cardamom
  • 1 inch ginger
  • ½ cup zucchini, diced
  • ½ cup peas
  • 2 large potatoes, diced
  • ¼ cup carrots
  • 4 tablespoons oil
  • ½ teaspoon mustard seeds
  • ½ cup tomatoes
  • ¼ teaspoon turmeric
  • Salt to taste
  • 2 tablespoons cilantro

Directions

  • In a saucepan heat oil and add mustard seeds. Let it splutter.
  • Add cloves, cinnamon stick, black cardamom and anise. Stir for a few minutes and add all the vegetables and salt.
  • Blend coconut, poppy seeds, coriander, cumin, fennel, black pepper, green chilies, tomatoes, turmeric and ginger.
  • When the vegetables are ¾ cooked add the blended spices to it.
  • Let it boil for 15 minutes, stir every few minutes.
  • Garnish with cilantro.

Related recipe

Curries

Microwave Cooked Green Beans/Lentil Curry

Prep Time:

60 min

Servings:

4

Curries

Cauliflower Fenugreek

Prep Time:

10 min

Servings:

4

Curries

Chili Tofu/Paneer

Prep Time:

10 min

Servings:

4

Curries

Pathra Kadhi

Prep Time:

20 min

Servings:

4