Vegetable Kurma

Remember, can you recall my Mutton Kurma? I hope you can. Otherwise, just flip flop over to the recipe. Otherwise, give me a break please. I don't want to get down to the nooks and cronies on explaining what is kurma, aka, Indian vegetable curry (Indian Vegetable Curry, Cauliflower Curry & Indian Tofu Curry). So, no need for me to explain what is kurma right? This kurma curry, an absolute fab, don't you think so, yes, you have to make the kurma from a stretch. Kurma paste by far, unless you prefer store bought kurma powder? Up to you actually. But we shouldn't discount home made kurma paste right? Nothing like making right? Of course for this Vegetable Kurma. Kurma paste, potatoes, long beans, brinjal, spices and aroma of coriander leaves (Creamy Coconut Lentil Curry, Bitter Gourd Sambar, Mor Kuzhambu, Tanni Saar, Sambar, Sodhi & Spinach Dhal Curry). Sounds fab? I reckon.  

Ingredients 

To blend/process (for a smooth paste)

2 tbsp fresh grated coconut

1 tbsp kas-kas/poppy seeds

3 pieces cardamom (only the seeds inside)

3 green chillies

Vegetables

300g (abt 2 potatoes) - remove skin and cut into pieces

100g (1 small bunch) long beans - cut into 1 inch length

4 green baby brinjals - cut into 2 to 4 pieces, depending on the size

Others

1 tbsp plain chilli powder (or as needed)

1 tsp turmeric/kunyit powder

100ml (about 1 1/2 tbsp) yogurt

1 onion - sliced thinly
1 lemon grass - bruised 

2 sprigs coriander leaves - chopped

4 tbsp oil

Salt for taste

Method:

Heat oil and saute onion.

Add blended paste, stir and cook till aromatic and oil splits. 

Put in chilli powder, turmeric powder and lemongrass.
Cook for another 2-3mins.

Add potatoes, brinjals, salt and 1/2 litre of water.

Stir and let it simmer. 

Put in beans and simmer for another 4-5 mins.

When veggies are soften and tender, remove from heat.
Gently stir in yogurt and coriander leaves.