Mixed Vegetable Kurma

Category:  Side dish
Preparation Time: 15 mins 
Cooking Time: 30-40 mins 
Servings: 3-4 persons

Mixed Veggies Kurma

Ingredients: 

• Mixed Vegetables, chopped - 2 1/2 cups (Carrot, Beans, Peas, Potato, Cauliflower & Sweet corn)
• Onion, finely chopped - 1 no
• Tomato, finely chopped -1 no
• Garlic-6-7 cloves
• Fennel seeds - 1 tsp
• Turmeric powder - 1/2 tsp
• Red Chilly powder - 1 tsp (adjust as per spice level) 
• Cloves - 4 nos
• Cinnamon - 1 inch stick
• Cardamon - 1-2 nos
• Oil - 1 tbsp
• Salt - to taste
• Coriander leaves - few

To Grind:

• Fennel seeds - 2 tsp
• Dalia / Pottukadalai - 2tbsp 
• Cashews - 10-12 nos
• Garlic cloves - 1/4 cup
• Green chilly - 1 no
• Coconut, grated - 1 cup 

Method:

1. Chop all the vegetables and put it in salt water for 5 mins
   
2. Boil enough water in a pan, once it boils, add the vegetables and allow to cook for 3-5 mins and switch off. 
3. Remove the veggies from water and keep aside. Water can be used for grinding masala and for adding later in kurma
   
4. Heat a pan, add 2 tsp fennel seeds and roast for a min 
   
5. Then add the Pottukadalai, cashews, garlic cloves and fry till it becomes hot to touch
   
6. Add green chilly and coconut in the blender and add the roasted ingredients; grind to a fine paste 
   
7. Heat oil in a pan, once it becomes hot add the fennel seeds and allow it to splutter
   
8. Add the garlic and fry till becomes brown
   
9. Add the chopped onions with little salt and saute till it becomes soft
   
10. Add in the chopped tomatoes and saute for 3-4 mins
    
11. Add the cloves, cinnamon and cardamon seeds, mix well
    
12. Add the turmeric powder and chilly powder, fry for 30 secs and add 1/2 cup of water
    
13. Allow to cook for few mins till the raw smell goes off 
    
14. Add the ground masala, mix well and allow to cook in low flame for 10-15 mins
    
15. Then add the boiled vegetables along with required salt and cook till the oil gets separated
    
16. Garnish with coriander leaves and switch off
    
17. Serve hot with Paratha / Roti / Idly / Dosa
18. Note: Since I want the Kurma to be mildly spicy, I had add less amount of chilly powder, you can adjust as per your taste and if you have kashmiri chilly powder, you can add that too to get the orange / red colour as in restaurants. Also you can add 1 tsp of Khasa Khasa while roasting and grinding. (Since I dont have it, I didnt add)