Eggless Mango Cake with Cardamom
Vegetable Kurma
| By : |
A delicious South Indian Style kurma with vegetables and fresh ground coconut masala with the flavors fennel seeds made in Instant Pot – a delectable side for chapati, poori and brinji rice.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
5 servings
|
Ingredients
- 1 onion finely chopped
- 3 tomatoes finely chopped
- 1 tsp Ginger-Garlic paste
- 5 cups mixed veggies potatoes/carrots/beans/cauliflower/peas
- 2 tsp salt
- 1 red chili powder
- 2 tsp coriander powder
- 2 tbsp oil
- 2 cups Water
- 2 tbsp chopped cilantro
To Grind
- 1 cup shredded coconut
- 1 tbsp poppy seeds
- 1 tbsp fennel seeds
Ingredients
To Grind
|
Instructions
Prep Work
- Grind coconut, poppy seeds, and fennel seeds into a smooth paste adding
1/4 cup of water. I used3/4 cup of water to rinse the mixer jar, and I added that to the kuruma. - Chop the onion, tomatoes and the veggies. You can chop the veggies roughly into chunks.
Steps
- Set the Instant Pot in sauté mode and add oil.
- Once the oil is hot add the chopped onions.
- As the onions become translucent add the chopped tomatoes, ginger garlic paste, and salt.
- Cook the tomatoes for 3-4 minutes.
- Now add the red chili powder and coriander powder.
- Sauté for 3-4 minutes and now add the veggies and mix well.
- Then add the ground masala and remaining water.
- Set the IP back to manual mode and cook for 5 minutes on a high-pressure method.
- Let the pressure release naturally.
- Finally, garnish it with cilantro and serve hot with Chapati.
Recipe Notes
You can vary the veggies and adjust according to your preference as I mentioned above.
As always, adjust the salt and spices.
You reduce the amount of coconut if required. You can use
Srividhya G- Software engineer by profession and a chef at heart. A
vegetarian food blogger focusing mainly on Indian Cuisine and Fusion food and garden enthusiast who blogs at www.vidhyashomecooking.com.
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