Vegetable kuruma (Serves 4)

Ingredients

1. Potato 1 big, peeled and cubed
    Onion 1 medium, cut to chunks
    Green beans 6 nos, cut to batons
    Yellow bell pepper ½ of one, cubed
    Green peas ¼ cup, cooked
2. Green chilly 2 nos, slit
3. Grated coconut ½ cup
4. Cardamom 1 no
    Cinnamon stick 1 inch stick
    Fennel powder 2 pinches
    Garam masala ¼ tsp
    Turmeric powder ¼ tsp
5. Salt as needed
6. Water 2 cups
7. Oil 1 TBSP

Preparation

• Wash and cut all the vegetables. Set aside.
• Heat oil in a heavy bottomed pan and add cardamom, cinnamon stick, saute for a minute and follow up with fennel powder, turmeric powder and garam masala. Saute this for 30s.
• Now add the vegetables and saute for 2 minutes. Add water, enough salt and cook covered for 15-20 minutes until the veggies are soft.
• Meanwhile, grind together grated coconut and green chilly to a smooth paste adding little water.
• Once the vegetables are cooked, add this ground paste to the same and cook until boiling. By now the gravy would have thickened, if not continue cooking until a thick consistency is attained.
• Enjoy with rotis…

Cheers!!!
Suji