This dish takes a bit of time, but very rewarding at the end of it!
Ingredients
1/4 cup desiccated coconut
2 tbsp sesame seeds
1 tbsp Khus khus ( white poppy seeds)
3 byadgi red chillies ( more if you want spicier)
2 medium tomatoes ( use tomato purée if you have)
1 medium onion chopped
1 tbsp ginger paste
1 tbsp garlic paste
1/4 cup diced carrot
1/4 cup diced green beans
1/4 cup diced green bell pepper
1/3 cup peas
You can use fresh peas or dried peas that are soaked overnight and pressure cooked
Masalas
1/2. Tsp turmeric
1 tbsp Garam masala
Salt to taste
Red chili powder if needed
Tempering
Method :
1. Roast sesame seeds, poppy seeds and coconut together in a pan without any oil, take and keep aside ,
2. Sauté the onions and keep aside
3. Grind the red chilies, roasted seed mix, sautéed onions with ginger and garlic paste and keep aside
4. Add olive oil to a pot , put in the tempering mix wait for mustard to splutter,
5. If you are using fresh tomatoes, then cut and sautéed them till the water is gone and stop smelling raw, if using purée then skip this step
6. Sautéed the veggies till they are a bit tender, you don't have to cook through
7. Put in the masalas, salt, ground mix and tomato purée if you are using and may be 1/2 cup water( if you want thicker then pour lesser)
8. Put on medium flame till boiling point
9. Add a little tamarind if more sourness is desired.
10. I usually add a tsp of Thai red curry mix but it's optional
11. Boil the kurma for at least 20 mins on slow to med flame or pour into slow cooker and cook for 2 hours on high
The consistency should be that of thick dal fry.
Before serving , garnish with cilantro and a swirl of cream or yogurt.
Best eaten with chappati, malabar paratha, ne'er dosa or idiyappam.
