Rate this recipe!
| Prep Time | 30 minutes |
| Servings |
people
|
Ingredients
- Tomato puree - ½ cup
- Garlic Ginger Paste - 1 tbsp
- Whole Cashewnut - 8-10 nos
- khus khus /white poppy seed - 1 tbsp
- Shredded coconut - 3 tbsp
- turmeric/haldi powder - 1 tsp
- Red chili powder - 1 tsp
- Coriander powder - 2 tsp
- Pepper powder - ½ teaspoon
- Peas - ½ cup
- Cauliflower florets - ½ cup
- Carrots diced - ½ cup
- raw banana diced - ½ cup
- suran - ½ cup
- Oil - 2-3 tbsp
- Cinnamon - 1 inch
- Cloves - 3-4
- Cardamom/Elaichi - 3-4
- onions finely chopped - 2
- Freshly chopped coriander leaves -
- Salt -
Ingredients
|
Rate this recipe!
|
Instructions
- Grind the cashew and khus khus with a little water to a smooth paste and set aside.
- Add in the onions and fry till translucent.
- Add boiled veggies and the reserved water and boil for a couple of minutes.
- Add the cashew-khus khus paste and the coconut paste and boil for a 2-3 minutes. Do not let it come to a boil.
- Remove from heat and garnish with cilantro/coriander leaves.
- Serve Mixed Vegetable Kurma South Indian Style hot with roti or rice.
Share this Recipe
