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