|
NAVARATHAN
KURMA
| Tomato |
1 |
| Onion |
1 |
| Potato |
1 |
| Green
peas |
1
cup |
| Fresh
corn |
1
cup |
| Beet
root |
1 |
| Carrots |
2 |
| Cauliflower
florets |
2
cup |
| Chili
powder |
2
tbsp |
| Garam
masala |
2
tbsp (curry powder) |
| Turmeric |
1
tsp |
| Mustard
seeds |
1
tsp |
| Cumin
seeds |
1
tsp |
| Asafoetida |
1/4
tsp |
| Cashews |
5 |
| Oil |
|
| Salt |
|
Cilantro
leaves |
|
| Curry
leaves |
|
- Wash
and clean the vegetables and cut into small pieces.
- Cook all the
vegetables in a pressure cooker or on the stove, until they are
tender and soft.
- In
a blender, put diced tomatoes, salt, chili powder, garam masala,
turmeric, coconut and blend well.
- Heat
the oil in a pan and add cashews and fry until it becomes
golden brown.
- Heat the another pan with oil and fry mustard seeds, cumin seeds
and curry leaves, fry for a min.
- Then add all cooked vegetables,
blended mixture, asafoetida stir well and cook for 10 minutes, until
the curry becomes thick and syrup.
- Last add roasted cashews
and cilantro leaves on the top.
|
|
|
