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Mixed Vegetables Kurma Recipe for Toddlers and Kids

Mixed Vegetables kurma- Easy kurma recipe using pressure cooker with mixed vegetables
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Gravy
Cuisine: South Indian
Calories:
Author: Kalyani

Ingredients

  • Mixed vegetables* - 1 cup
  • Onion - 1 medium sized
  • Tomato - 1 medium sized
  • Coriander leaves - a handful
  • Mint leaves- 1 tbsp
  • Red <g class="gr_ gr_437 gr-alert gr_spell gr_run_anim ContextualSpelling multiReplace" id="437" data-gr-id="437">chilli</g> powder - 1/4 tsp
  • Turmeric powder- a pinch
  • Garam masala- 1/4 tsp
  • Curd - 1 tbsp
  • Kasoori methi/ dried fenugreek leaves- a pinch
  • Water - 1 cup
  • Salt - as required
  • Ghee - 1 tsp

To Grind

  • Grated coconut - 1/4 cup + 1 tbsp
  • Fried <g class="gr_ gr_433 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="433" data-gr-id="433">bengal</g> gram dal/<g class="gr_ gr_434 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="434" data-gr-id="434">pottukadalai</g> - 2 tbsp
  • Fennel seeds - 1 tsp
  • Cashews - 6
  • Green <g class="gr_ gr_438 gr-alert gr_spell gr_run_anim ContextualSpelling multiReplace" id="438" data-gr-id="438">chillies</g> - 1
  • Ginger - 1/2 inch piece
  • Garlic cloves - 3
  • Cinnamon - 1 small piece
  • Cloves - 2
  • Cardamom - 1

To temper

  • Oil - 1 tbsp
  • Bay leaves - 1
  • Cumin seeds - 1/2 tsp

* I used 1 carrot, 5 beans, a handful of peas and 1 potato

    Instructions

    Preparation

    • Slice onions, chop tomatoes finely. Slit green <g class="gr_ gr_442 gr-alert gr_spell gr_run_anim ContextualSpelling multiReplace" id="442" data-gr-id="442">chillies</g>. Roughly chop mint & coriander leaves. Set aside. Wash all vegetables and cut into bite size pieces.
    • Take the items given under to "grind" in a blender. Grind everything with little water to a smooth paste.

    Method

    • Heat a pressure cooker with oil. Add bay leaves & cumin seeds. Fry for a minute and then add onions. Saute them nicely until golden brown.
    • Once onions <g class="gr_ gr_428 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="428" data-gr-id="428">becomes</g> transparent, add tomatoes along with turmeric powder, red <g class="gr_ gr_430 gr-alert gr_spell gr_run_anim ContextualSpelling multiReplace" id="430" data-gr-id="430">chilli</g> <g class="gr_ gr_429 gr-alert gr_gramm gr_run_anim Punctuation only-ins replaceWithoutSep" id="429" data-gr-id="429">powder</g> and garam masala. Fry tomatoes until the raw smell of tomatoes & spice powders <g class="gr_ gr_431 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="431" data-gr-id="431">leaves</g> and tomatoes become mushy. Now add the chopped vegetables along with <g class="gr_ gr_426 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="426" data-gr-id="426">kasoori</g> methi, mint & coriander leaves. Saute them nicely until the masalas are coated well with veggies.
    • Now add curd and mix well. Then add <g class="gr_ gr_425 gr-alert gr_gramm gr_run_anim Grammar only-ins replaceWithoutSep" id="425" data-gr-id="425">ground</g> masala paste and required salt. Give a quick stir.
    • Add a cup of water and bring it to a boil. Pressure cook the vegetables for 2 whistles. Open the cooker once the pressure released. Simmer the gravy until it becomes thick if required. Switch off the flame once done and add a tsp of ghee.

    Nutrition

    Serving: 4g