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Carrot kurma
By : Aruna Manikandan
Category : South Indian lunches, Vegetables
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
  1. Wash and chop the carrots and potatoes.
  2. Pressure cook the carrots, potatoes and peas up to 1 whistle.
  3. Heat oil in a pan. Add the seasoning ingredients.
  4. Add the chopped onions and when they turn translucent add the ginger-garlic paste.
  5. Saute them well.
  6. Add the chopped tomatoes along with the turmeric powder, coriander powder and chilli powder.
  7. Cook them well till the oil comes out.
  8. Add the cooked vegetables with sufficient water and salt. Mix them gently.
  9. Add the cahew nut powder at this stage.
  10. Cover with a lid and allow it to boil.
  11. Delicious carrot kurma is ready to serve.

Courtesy: Veggie Paradise

Ingredients:
3 carrots
1 cup peas
1 potato
1 big sized onion
1 big sized tomato
1 tsp ginger-garlic paste
1 tsp cashew powder (Roasted in ghee and ground) - optional
1/2 tsp turmeric powder
1 1/2 tsp chilli powder
2 tsp coriander powder
Salt as needed
Oil

For seasoning:
1 tsp aniseed
2 bay leaf
2 cloves
1 star anise

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