Vegetable Kurma

Directions

• Soak dry green peas in a small bowl and let it soak for 6 to 8 hours.
• Chop all vegetables finely and keep them ready.
• Keep a medium size pressure cooker in stove, add 4 tablespoon of oil and wait till it gets heated.
• Add cinnamon, cloves, bay leaf and cardamom in it. Fry it gently.
• Then add chopped onion first, fry it till colour changes to golden brown. Then add giner-garlic paste and fry it till raw smell leaves.
• Add tomato in it and continue frying for 2 more minutes.
• Then add all remaining chopped vegetables (Carrot, potato and beans). Continue frying for 2 more minutes. Keep stove in medium flame.
• Add garam masala, chilli powder, corriander powder and turmeric powder and continue frying for 1 more minute.
• Add soaked green peas in it without water. Continue frying for another 1 minute.
• Add water as per gravy consistency. (Prefarably 1/2 cup). Add salt as per requirement.
• Close the lid. Pressure cook for 2 to 3 whistles.
• In the meantime, add grated / pieced coconut in a mixer jar along with fennel seeds, Fried Gram (odacha kadalai) and cashew nuts. Add little water and grind it into thick paste.
• Once 2 to 3 whistles are blown, turn off the stove and wait till pressure drops.
• Open the lid of the pressure cooker and add the coconut paste in it and mix well.
• Again ignite the stove and let the kurma boil for 2 more minutes.
• Add chopped corriander leaves, mix the kurma well and then turn off the stove.
• Delicious Vegetable Kurma is ready !