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Vegetable Kurma

Potato, Cauliflower, Green beans, Carrot – 2 cups cubed
Onion – 1/2 sliced
Tomato Paste – 11/2 tsp or tomato – 1 (if using tomato, put it in hot water for 5 mins remove the skin and extract the juice)
Red chilly powder – 1tsp
Corriander powder- 11/2 tsp
Pepper powder- 1/8 tsp
Cumin – 1/4 tsp
Fennel- 1/4 tsp
Coconut milk – 1/2 cup

To grind
Coconut – 3 tbsps
Green Chilly – 2
Khus Khus – 1/4 tsp
Garlic pods – 2
Cashew nuts – 5 to 6
Shallot Onion – 3
Cilantro – 3 tbsps chopped
Grind all the above into a smooth paste.

1. Heat little oil and pop cumin and fennel. Add the sliced onion and fry until soft. Cook the vegetable seperately and keep it ready.
2. Add the ground paste, chilly, corriander and pepper powders and fry for 3 mins add the cooked vegetable and cook for about 10mins.
3. Add the coconut milk & tomato juice and cook until oil comes out from the gravy.
Goes very well with Pulav, Chapathi, Poori and Idly.


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