Place chopped carrots, potatoes, beans and green peas in a pressure cooker. Add a cup of water, pinch of turmeric powder and 1/4 tsp salt and pressure cook up to two whistles. The vegetables should be partially cooked,
Boil 1 1/2 cups of water in a vessel and add 1/4 tsp salt. Add the cauliflower florets and cook partially, Drain the water and set aside.
Heat the cooking oil in a heavy bottomed vessel. Once hot, add the cumin seeds, star anise, bay leaf, black stone flower (kalpasi) and allow to sizzle for a few seconds.
Add the chopped onions and saute for 5 to 6 mins on medium flame. Add the ginger garlic paste and saute for another 4 mins.
Add the curry leaves and mint leaves and saute for a min.
Add the turmeric powder and red chili powder and mix. Add the chopped tomatoes and cook on medium flame for 7-8 mins.
Add the ground coconut paste and salt to taste. Cook on medium flame, mixing once in a while, for 5 mins.
Finally, add the partially cooked vegetables along with the leftover water and the drained cauliflower. Mix to combine.
Cook for 3 mins on low to medium flame. Add 1 1/2 cups of water and bring to a boil.
Add kasuri methi, mix. Place lid, reduce flame and allow to simmer till the gravy thickens and a nice aroma emanates the kitchen.
Add the lemon juice and mix. Turn off flame and remove to a serving bowl. Garnish with fresh coriander leaves.
You can serve Sarvana Bhavan vegetable kurma with idiyappam, parotta, roti, pulka, chapati or dosa.
|Serving Size: 1 (0g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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