Vegetable Kuruma

I am and have always been such a stickler for this recipe, ever since childhood. Since my teens, this was one of my crazy food craves, with the layered bread, parotta. I must have brought this home about twice a week, under the eyes of a disapproving mom, for getting takeout. Needless to say, she tried to reproduce the recipe several times to satisfy her homegrown food critic. Every one of her versions were stellar, but not quite the same. I therefore decided to give this one more try, marrying recipes from 2-3 food blogs and viola! Success! The way it tastes in the hotels of India. This is too good to be true, hence duly noted here!

Ingredients (feeds 4):

Diced onion: 1

Ginger: 1 inch piece

Diced vegetables (carrot,peas,corn,cauliflower) : 1.5 cups

Boiled potatoes: 2 small

Javenthri: 1 flower

Curry leaves: 5

Green chillies: 6

Ginger garlic paste: 1 tbsp.

Vine ripe tomatoes: 2

Bay leaf - 1

Corriander powder: 3 tsp.

Garam masala: 2 tsp.

Turmeric powder: 2 tsp.

Salt to taste

Oil - 5 tbsp.

To Grind to a fine paste:

Shredded Coconut : 1 cup

Cashews/blanched peeled almonds: 10

Poppy seeds: 2 tbsp.

Cloves: 2

Cinnamon: 1 small stick

Cardamom: 1 pod

Green chillies: 2

Fennel seeds: 1 tbsp.

Method:

Heat 3 tbsp oil in a pan. Add the bay leaf and saute.

After it starts to brown add curry leaves, chillies, ginger, javenthri, and onions. Cook till golden brown.

Add the ginger garlic paste, and saute till it cooks.

Add half of the corriander powder and all of the garam masala and cook for a minute.

Add the veggies except the potatoes and cook till they are well cooked.

Add tomatoes and cook for a few minutes.

At this point, add the ground paste, the potatoes, the turmeric and corriander powder.

Add water based on the consistency you want. Cook for 5 minutes.

Add salt and the remaining oil. Cook on a low flame until the kuruma is not watery.

Ready! Enjoy with parotta/chapathi.

For kothu parotta, Make the above gravy with onions, but without any veggies or tomatoes. Saute curry leaves, shredded carrots, peas and cauliflower till cooked.

Add an egg if you like and scramble well.

Then add a little of the gravy, followed by pieces of kerala parotta. Add salt to taste and saute.