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
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.
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.
very simple vegetarian curry...
ReplyDeleteI love nutty taste of poppy seeds and do use in some of my meat gravies.good idea to use in vegetables,too.
ReplyDeleteI love kurma, and this sounds like a beautiful rendition. I've never made kurma at home and need to try this.
ReplyDeleteI love the color tumeric gives everything--what a great-looking vegetable dish!
ReplyDeleteI love the sauce sound Looks thick and flavorful,,,YuM :)
ReplyDeleteRidwan
Eggplant and potatoes do make a great pairing in this curry dish. Also, great to find a curry recipe with poppy seeds-this is the first I have seen of it. This dish has such a myriad of flavors, I am sure it is very satisfying. Also the hue is very eye catching. Great post!
ReplyDeleteI love that you expose me to so many new dishes! This is another lovely one...and by making it from scratch, it allows me to find most of the ingredients :)
ReplyDeleteVegetables and spicy curry? YUM! It looks amazing!
ReplyDeletevegi i love vegi but not with curry hehe :)
ReplyDeletehi nave, kurma is my favorite with beryani rice. simjply delicious especially chicken.. i prefer curry for lamb (masak merah). also like lots of potatoes. have yet to try add baby brinjals and beans as in your newly innovated kurma ala nava. ha ha. sounds yummy. have a nice day
ReplyDeletecan go with roti canai...ehehheh
ReplyDeleteInteresting, never heard of this variety of curry before. I wonder how it taste like. =)
ReplyDeleteThank you so much for all the sharing and comments everyone. Appreciate each one of it.
ReplyDeleteThis looks fantastic, I love kormas!
ReplyDeleteI love the vegetables in this curry. Looks delicious!
ReplyDeleteI loved that no coconut cream is used in this. I might try to make this for my meatless meal day. :)
ReplyDeleteThis calls for an extra plate of rice:D
ReplyDeleteit looks easy and very delicious, I can see myself making it for dinner
ReplyDeletemust be nice with rice
ReplyDeleteA very nice Kurma with a different combination of veggies!!
ReplyDeleteAhhh, was searching for a good korma recipe since long! I am definitely trying this Nava :)
ReplyDeleteThis is so yumm navaneetham
ReplyDeletei like the creamy flavour!!
ReplyDelete