Vegetable White Khurma
Vegetable white gravy??? I know your mind must have thought what does that mean??? well its called this way because there is no Garam masala or any red chilly or dhania powder in this recipe even the main ingredient ginger is not present in this and yet they taste amazing. This dish goes best with "PAROOTA". I am sure lot of them must have tasted this gravy on famous road side parotta shop. The min you make it at home and taste it your taste bud will realize that you have already tasted it somewhere and you actually had loved it long before. It's perfect gravy for "KOTHU PARATTA" too.
I love to eat this with chapathi or poori sometimes and everyone loves it at my place. Its quick to make and it taste very good. Try this out and let me know how you liked it.
- Prep Time : 10 minutes
- Cook Time : 20-30 minutes
- Yield : 4
Ingredients
- Onion,finely chopped - 1 cup
- Tomatoes,cubed - 2
- Garlic cloves - 6-8
- Green chillies,long slit - 2
- Carrot,finely chopped - 1/4 cup
- French beans,finely chopped - 1/4 cup
- Potatoes,cut into small pieces - 1/4 cup
- Cauliflower - 1/4 cup
- Turmeric powder - 1/4 tsp
- Fresh mint leaves - 1/4 cup
- Salt - as per taste
- For Seasoning:
- Oil - 5 tsp
- Cinnamon/Pattai - 1/2 stick
- Cloves/Krambu - 2
- Bay Leaf - 2-4
- Cardamom(Elachi) - 2
- For Fry & Paste:
- Coconut pieces/Grated - 3 tsp
- Cashew nuts,broken - 10
- Kasa kasa/poppy seeds - 1 tsp
- Pottu kadalai/Roasted channa dal - 1 tsp
- Jeera - 1 tsp
- Sombhu/Fennel seed - 1 tsp
- Green Chillies - 8-10(as per spice)
Instructions
1. Before making this khurma first dry fry all the ingredients mentioned above one by one. Fry each separately and let it cool then ground them to fine paste add little water.
2. Now in a kadai/pan do the seasoning mentioned above, to this add onions,green chillies,garlic and saute them well till the garlic is cooked. Then to this add tomatoes and the chopped vegetable like carrot,beans,cauliflower and potatoes and fry them well for 5 mins.
3. Now to this add turmeric powder,salt and add l/2 glass of water and let it cook for few 5 mins till the vegetables are well cooked. Close the pan with a lid. Then to this add the grounded paste and let it cook for 5 more mins.
4. To this add 1/2 glass or even more water according to your required consistency and let it cook till the oil starts to ooze out little bit or till the raw masala smell is gone. To this add little mint leaves for a nice aroma flavor.
5. Now serve this hot with parotta/kothu parotta or with chapathi/poori. This gravy taste very mild and stomach will feel very lite.
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Yummy..