Poori and Vegetable Kurma - A rendezvous

Hiiiiiiiiiiii!!!!!

Feeling tired?
No mood to cook an elaborate meal?
Well, I was in the same state of mind 3 hours back….

Try this dish….you can make it in a jiffy....and it tastes delicious!

Ingredients for Vegetable Kurma

Chopped vegetables (Potatoes, beans, carrot, peas, cauliflower, beetroot) – 2 ½ cups
Chopped tomatoes – ¼ cup
Shajeera – 1 tsp
Olive oil / refined oil – 2 tbsp
Turmeric powder – ½ tsp
Salt to taste
Water 1 ½ cups
Chopped coriander – to garnish

Grind to a smooth paste -
Chopped onion – 1 cup
Chopped garlic – 1 tbsp
Chopped ginger – 1 tbsp
Chopped green chilli – 3 tbsp
Grated coconut – ¾ cup
Clove – 4
Cardamom – 2
Cinnamon – 2 inch stick
Aniseed – 1 tsp
Bay leaf – 1
Peppercorns – 10
Water – ½ cup

Follow 5 easy steps to make a delicious kurma-

Steam vegetables until soft.

Heat oil in a pan. Add shajeera. Wait for half minute.

Add the paste. Fry for 5 minutes.

Add tomatoes, turmeric powder and salt.

Once the oil separates from the gravy add the boiled vegetables and the remaining water. Bring to a boil.

Garnish with chopped coriander.

Ingredients for Poori –

Wheat flour – 2 cups
Rava / sooji – 1/8 cup
Warm milk – 1 ½ cups
Salt to taste
Oil – for deep frying

Knead all ingredients into a soft dough.

Roll into small circles.

Deep fry in hot oil.

For oil free pooris, fry them immediately after the dough is made.