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Vegetable kurma (White gravy)
By : Banumathi Ganesh
Category : Ingredient, Vegetables, Other vegetables
Time Taken : 30-45 mins
Rating :

  1. Fry the onions till light pink.

  2. Pressure cook all the vegetables (except Cauliflower) and the fry onions with a little salt. Boil the Cauliflower separately, so that it does not get mashed.

  3. Soak the khas-khas, cloves, cinnamon, cardamom and the cashew in a little water.

  4. Grind the spices with daaliya, coconut, green chillies and milk.

  5. Add the above ground mixture to the boiled vegetables.

You can add more milk if the consistency is thick. If you want to make it rich, you could add fresh cream instead of milk.

100 gms Cauliflower (cut into medium sized flowerlets)
2 medium sized Potatoes (cut into 1/2 inch cubes)
1 medium sized Onion (chopped finely)
2 Carrots (cut into 1/2 inch cubes)
100 gms French Beans (chopped finely)
100 gms of Shelled Peas

For Gravy

2 tbsps of Daaliya
3 tbsps of grated Coconut
3 Green Chillies
1/2 tsp Khas-Khas
2 Cloves
1 inch piece of Cinnamon
1 Cardamom
1 Cashew-nut
1/2 cup Milk

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