My love for idlies and dosas knows no bounds. As for me, its by far one of the best items one could have for breakfast. When its soft and hot, I can easily loose count of how many I am eating!
When its idly-dosa week, I need to prepare one chutney or another every morning. Tomato chutney, coconut chutney, peanut chutney and mint chutney are a few chutneys I usually prepare. But when I get bored of these chutneys that’s when I make this vegetable kurma. It not only tastes great with idlies, it easy, quick and with the goodness of all the vegetables put together.. really rich and nutritious!
- 10 green beans, chopped
- 1 potato, chopped
- 3-4 carrots, chopped
- 300 gms of button mushrooms (There’s no set measurement or quantity of vegetables that you can use. Use whatever vegetable how much ever you want!)
- 3 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp saunf
- 2 cloves
- 2 cardamoms
- 1 bay leaf
- 1 large onion, chopped
- 1 green chilly, sliced in half
- 1 large tomato, chopped
- A handful of curry leaves
- 1 tbsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1/2 tsp red chilly powder
- 2 cups of water
- 3/4 cup coconut milk
- Fresh coriander leaves to garnish
- Salt to taste
- Pour the oil in a pressure cooker. When medium hot, add the cloves, cardamoms, bay leaf, cumin seeds and saunf. Wait for a couple of seconds until they crackle.
- Add the onions and green chilly. Saute until it turns light golden brown and then add the ginger garlic paste. Continue sauteing in low flame until the ginger garlic paste looses it raw smell.
- To this add the tomatoes and curry leaves. Cover the pressure cooker with a lid and cook until the tomatoes get cooked. Add turmeric powder, chilly powder and salt. Saute for a minute.
- Add all the chopped vegetables and pour the water. Give the vegetables a stir so that they get all mixed up. Pressure cook for 3 whistles and turn off the stove
- Once the cooker cools down. Remove the lid. Add the coconut milk and cook for a couple of minutes. Garnish with fresh coriander leaves.