Talking about Athamma, I think I failed to share the happy news of her return. I guess in my happy dance that I made, I failed to share that bit here. She's back home last week and yes all of us are so happy. It's been over eight months since she went to her daughter's home and now she was surprised to find certain changes in our family's food habit. I daresay I have got them improved in some areas and got them to be a little more flexible in their attitude towards different meals.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM.
No Tomato Mixed Vegetable Kurma
- 1 cup Onion Puree
- Ginger Garlic Paste
- 2 cups Mixed Vegetables (Carrot, Beans, Peas, Cauliflower and Potato)
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 2 tsp Cooking Oil
- Salt to taste
- A Pinch Garam Masala
- 1 tsp Lemon Juice
- 2 Cloves
- 2 Cinnamon
- 2 Cardamom
- 3 tbsp Coconut
- 1 tsp Poppy Seeds
How to make the No Tomato Mixed Vegetable Kurma
- Wash and prep the vegetables, parboil or microwave for 10 mins and keep it aside.
- Dry roast the coconut and poppy seeds, allow to cool and make a smooth paste.
- Chop the onions, boil in a cup of water or microwave for 3 mins, drain and once cooled, make a paste.
- Heat a kadai, add cooking oil, add the whole spice, saute for few seconds and then add the onion puree.
- Cook on high, then, add ginger garlic paste and saute well. Now, add the spice powders, mix well and continue cooking for another 2 mins.
- Add the ground coconut masala, combine everything and then add the boiled vegetables.
- Mix everything well, add enough water, and bring to boil.
- Finally, add the garam masala and coriander leaves. Switch off and add 1 tsp lemon juice. Cover with lid for 5 mins before serving.
- Serve with rotis.
If you are looking for kurmas from other cuisines, try this Kerala Style Veg Korma