Popularity: 15%

Ingredients:

• Vegetables - 2 cups (Carrot, Beans, Cauliflower, Potato, Peas or any veggie of your choice)
• Cinnamon - 1 inch stick
• Cloves - 2 to 3
• Brinji leaf - 1 small leaf
• Cumin seeds - 1/2 tspn
  
• Onion - 1 (small)
• Green Chilli - 2
• Ginger Garlic Paste - 1 tspn
  
• Tomato - 1
• Turmeric powder - 1/4 tspn
• Chili powder - 1/2 to 1 tspn (adjust to your spice level)
  
• Coriander powder - 1 tspn
• Garam masala powder - 1/4 tspn
• Salt - to taste
• Oil - 1 or 2 tspn
• Coriander leaves - 2 to 3 sprigs

Grind and make a paste of:

• Poppy seeds(kasa kasa) - 3/4 tspn
• Coconut - 3 to 4 tspn(grated)
  

Recipe:

1. Cut Vegetables and Tomato into small cubes. Chop Onion into thin slices. Slit Green chilies length-wise. Grind and make a fine paste of Poppy seeds and grated Coconut. Keep all this aside.
2. Heat Oil in a Pressure cooker. Add Cinnamon, Cloves, Brinji leaf and Cumin seeds. Once the seeds starts spluttering add Onion and Green chilies, saute till Onion turns into light brown.
   
3. Add Ginger garlic paste and saute till the raw smell goes. Add all the Vegetables and Tomato, fry for 2 minutes.
4. Then add Turmeric powder, Chili powder, Coriander powder, Garam masala powder, Ground paste(Poppy seeds and Coconut), Salt and 2 to 3 cups water. Cover and cook for 2 to 3 whistles. Once the steam is released from the cooker, add chopped coriander leaves and serve.
5. You can also cook this kuruma in ordinary pan.

Goes well with: Chapathi, Poori, Idly, Dosa, Rice

Tags: Kuruma, Vegetable

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