21 days, 21 home chefs reveal their secret recipes.
While we cook IG-worthy food in our kitchen for the quarantine days, comfort food is what we go back to. And so, Ramesh Kumar Mallik, our cook at SaffronStays Coconut Grove, a private villa near Bangalore, shares the recipe for Vegetable Kurma.
Ingredients:
- 2 tbsp vegetable oil
- 1 tsp asafoetida
- 5-7 curry leaves
- 1 chopped onion
- 1½ tsp Mustard seeds
- 1½ tsp cumin seeds
- 2 chopped green chillies
- 1-2 cloves (optional)
- 4-5 tbsp grated coconut
- 2 tsp turmeric
- 1 tbsp Kitchen King
- 2 tsp garam masala
- 100 gms peas
- 1 potato (cubed)
- 250 gms cauliflower
- 1½ chopped tomato (optional)
- 250 gms sliced carrot
- 250 gms french beans (chopped)
- Salt
Method:
- Heat oil in a pan. Add asafoetida, curry leaves, onion, mustard seeds, cumin seeds, green chillies and cloves. Simultaneously, boil all the veggies together for 5-7 minutes.
- Add in the grated coconut, turmeric, Kitchen King masala and garam masala.
- Add all the boiled veggies, salt and cook for 10 minutes.
Enjoy with hot parathas.
Read More: If you’ve missed the recipe for Himachali Siddu.
