Kurma

Name: Kurma
Ingredients: 1/2 medium eggplant cut into threequarter inch by half inch sticks; 2 small carrots peeled and cut into threequarter inch by half inch sticks; 4 ounces green peas; 4 ounces french beans cut into 1 inch pieces; 1 medium potatoes peeled and cut into threequarter inch by half inch sticks; 2 ounces coconut fresh, grated; 4 each green chili peppers fresh; 2 tablespoons poppy seed white; 1 /4 teaspoons salt; 3 medium tomatoes roughly chopped; 1 tablespoon yogurt, plain; 1 teaspoon garam masala; 2 tablespoons coriander fresh, green

13 ingredients

13 steps

Ingredients

1/2 medium eggplant cut into threequarter inch by half inch sticks
2 small carrots peeled and cut into threequarter inch by half inch sticks
4 ounces green peas
4 ounces french beans cut into 1 inch pieces
1 medium potatoes peeled and cut into threequarter inch by half inch sticks
2 ounces coconut fresh, grated
4 each green chili peppers fresh
2 tablespoons poppy seed white
1 /4 teaspoons salt
3 medium tomatoes roughly chopped
1 tablespoon yogurt, plain
1 teaspoon garam masala
2 tablespoons coriander fresh, green

Directions

1

Place the aubergine, carrots, peas, French beans and potato in a medium-sized saucepan.
2

Add 8 ounces water.
3

Bring to the boil.
4

Cover, turn the heat to medium and cook for four minutes or until the vegetables are just tender.
5

Meanwhile put the coconut, chillies, poppy seeds and salt in an electric blender.
6

Add 5 fluid ounces (150 ml) water and grind to a fine paste.
7

Set aside.
8

When the vegetables are cooked, add the spice paste and 5 fluid ounces (150 ml) water.
9

Stir and simmer gently for five minutes.
10

Add the tomatoes, yoghurt and garam masala.
11

Stir gently to mix well.
12

Bring to the boil and simmer gently for 2 to 3 minutes.
13

Turn into a serving dish and garnish with the fresh coriander.