Friday, May 21, 2010

Mixed Vegetable Kurma

In my giveaway post, the question I had asked was which vegetable you think you would not miss if you give it up and never see it again. Some of your responses really surprised me, I saw vegetables ranging from yam to cauliflower to eggplant, even onions (I would have never thought these vegetables would feature in anyone's "dislike these vegetables" list) The front runner at the time of writing this post for the most disliked vegetable seems to be turnip :-)

Personally my choice would have to be Brussels sprout. There is something just so uninspiring about this vegetable that I rarely use this vegetable at all. I tried it a couple of times, the first time in a curry, but no amount of spice I used seemed to disguise the taste of that vegetable. Then one of my friends suggested that I could probably try it in sambar and it taste would get disguised in sambar. I did and I believe that might be the last time I try sambar with brussel sprouts in it. I am pretty close to giving up on brussels sprouts at least at this time.....:-(    Maybe if one of you have some kind of amazing recipe with brussels sprouts, which disguises its tastes successfully, you could share it with me and I may give it a try again...

Anyway moving on, mixed vegetable kurma is a simple curry that is as easy to make as it is tasty and flavorful. This is great curry to make for Indian themed parties or even family  lunches/ dinners. It goes well with plain steamed rice and or Rotis (Indian flat bread). The list of ingredients may seem daunting but most items are usually found in most pantries and once assembled, putting together the curry is a breeze :-)


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Ingredients and Method to make Mixed Vegetable Kurma
6 cups mixed vegetables cut into even sized pieces ( I used a combination of cauliflower,carrots, peas, beans and corn kernels)
2 medium tomatoes
2 tbsp oil
salt to taste
water as required (I used approx 2 cups)

Grind together
1 small onion cut fine
4 Thai or Indian variety green chilies (or to taste)
1 inch piece of ginger
2 1/2 tsp coriander seeds (dhania)
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
3 cardamoms seeds extracted (elaichi)
2 inches of cinnamon stick
1 star anise
1/2 tsp black peppercorns (kali miri)
1 dry red chili (or according to taste)
4 to 5 tbsp fresh or frozen grated coconut (if frozen thaw to room temperature)

Grind the ingredients mentioned under grind, adding just enough water to allow movement of blades into a smooth paste.

Heat oil in a large heavy bottomed pan, add the ground mixture and saute for about five minutes, or until it turns dryish and the raw smell from the onions disappears.

Add tomatoes and allow it to cook until it gets soft and mushy.
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Add the rest of the vegetables, salt to taste and water as required and allow to simmer until the vegetables are cooked.

Serve hot with plain steamed rice, or mixed vegetable rice, parathas, rotis or puris.

Serves approximately 2 to 3

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