19 Feb Green Vegetable Kurma
For the first step to make the green vegetable kurma, pressure cook all the ingredients such as the 2 carrots, 8 beans, 1 potato, 1/4 cup peas and salt to taste. You can keep it for one whistle.
After that, heat 1 tbs oil in a pan. You can then add in the ginger, garlic, chillies, coriander leaves with the grated coconut, cashewnuts and fennel seeds and saute them well. You can let it cool for sometime. Now, grind all of this together and make a paste.
The next step is to heat oil and ghee together, then add in the whole spices cinnamon, cloves and cardamom. Now, add in the onions and saute it well till it becomes light brown in colour. Then, add the tomatoes and saute for some more time. Next, add the ground paste and curd, then saute well.
Now, add a bit of boiled water and the vegetables. Mx it well. Then cover it and keep on slow fire for 10 minutes. Finally, you can now garnish the green vegetable kurma with chopped coriander leaves and serve it!
12 servings
- Amount per serving
- Calories217
- % Daily Value *
- Total Fat 14.6g19%
- Saturated Fat 2.9g15%
- Cholesterol 1mg1%
- Sodium 29mg2%
- Total Carbohydrate 17.4g7%
- Dietary Fiber 3.7g14%
- Total Sugars 4.1g
- Protein 6.2g
- Calcium 4mg1%
- Iron 14mg78%
- Potassium 253mg6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Disclaimer : The nutrition facts given in this site is for informational purpose and indicative of the estimated serving sizes. It is only an approximate nutritional value and could change depending on the product types, brands, substitutions and amount of ingredients used.
Ingredients
Directions
For the first step to make the green vegetable kurma, pressure cook all the ingredients such as the 2 carrots, 8 beans, 1 potato, 1/4 cup peas and salt to taste. You can keep it for one whistle.
After that, heat 1 tbs oil in a pan. You can then add in the ginger, garlic, chillies, coriander leaves with the grated coconut, cashewnuts and fennel seeds and saute them well. You can let it cool for sometime. Now, grind all of this together and make a paste.
The next step is to heat oil and ghee together, then add in the whole spices cinnamon, cloves and cardamom. Now, add in the onions and saute it well till it becomes light brown in colour. Then, add the tomatoes and saute for some more time. Next, add the ground paste and curd, then saute well.
Now, add a bit of boiled water and the vegetables. Mx it well. Then cover it and keep on slow fire for 10 minutes. Finally, you can now garnish the green vegetable kurma with chopped coriander leaves and serve it!
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