|
VEGETABLE
KURUMA
| Carrot |
1
1/2 cup |
| Potato |
2 |
| Peas |
1/4
cup |
| Mustard
seeds |
1/2
tsp |
| Cumin
seeds |
1/2
tsp |
| Onion |
1 |
| Tomato |
1 |
| Coconut
milk |
1/2
cup |
| Coriander
leaves |
small
bunch |
| Ginger
paste |
1 tsp |
| Garlic
paste |
1
tsp |
| Fennel
seeds |
1/2
tsp |
| Bay
leaves |
2 |
| Salt |
|
| Oil |
|
- Heat
the pan with the oil and add fennel seeds, green chili, coriander
leaves, ginger, garlic
fry all these ingredients well. Grind well with little water.
- Cook
the carrot, potato and peas separately and keep
it aside (do not drain the vegetable cooked water - broth).
- Heat
the another pan with the oil and add bay leaves when it becomes
brown add
chopped onion fry the onion until it becomes golden brown.
- Then
add the chopped tomato and fry well, then add the ground masala and
fry well until the aroma comes out.
- Now
add the cooked vegetables with water and add the salt, mix well.
- Then
add the coconut milk and bring to boil in the medium heat for 8
min.
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