Mushroom Kurma

TO GRIND:

1. Take oil [1tbs] in a pan. Fry fennel seeds [1/2tsp], garlic [2-3pods] and sliced onions [1big one]. Fry till the onion changes color. Sprinkle little salt. Add chilli powder [1tsp], coriander powder [1 tsp], garam masala powder [1/4tsp] and cumin powder [1/4tsp]. Sprinkle water and cook the masala well. Grind everything together adding sufficient water. 
2. Coconut milk: Grind coconut pieces [5-6tbs] in the mixer jar with cardamom [1] and a cup of warm water. Strain the milk and keep it aside.

KURMA:

Once again heat oil [1/2tbs] in the same pan. 

Add ground masala and mushroom pieces [1cup].

Add salt and fry till mushroom pieces are cooked.

Reduce the flame and add coconut milk [1cup].

Simmer for 2-3minutes.

Serve hot with Chapathi ! 

Vegetable Kurma

Serves: 4

You need:

Vegetables (Carrot, Beans, Cauliflower, Potatoes, Peas) – 2cups (chopped)

Onion – 1 big one

Tomatoes – 1

Green chillies – 1

Ginger garlic paste – 1tsp

Turmeric powder – ¼ tsp

Red chilli powder – 1tsp

Garam masala powder – ½ tsp

Salt – as needed

Water –2cups

Oil – 2tbsp

Few mint & coriander leaves (chopped)

To roast and grind:

Grated coconut – ½ cup

Roasted gram/udaicha kadalai – 1tbsp

Cashews – 2

Fennel seeds – ½ tsp

Khus khus – ½ tsp

Spices to temper:

Cinnamon – 1”inch piece

Cloves - 2

Cardamom -1 (add if you like the smell, I didn't add)

Cooking:

Heat oil in a pressure cooker.

Add spices and sauté for a minute.  Add chopped onion and green chillies. Fry till it cooks.

Add ginger garlic paste and chopped vegetables.

Then add all the powders and salt. Saute for few seconds.

Now add the ground paste, tomatoes and chopped mint & coriander leaves.

Add water and pressure cook for 2whistles.

Serve with any Pulao or chapathi!