Chettinad Veg Kurma

Method

1. 1

   Prepare vegetables: Dice 1 potato, 1 carrot, 10 beans, half cup peas and half cup cauliflower into medium pieces.

2. 2

   Make Chettinad kurma masala: Blend 1 cup fresh grated coconut, 4 green chillies, 1 tbsp coriander seeds, 1 tsp cumin, 1 tsp fennel, 4 cloves, 2 cardamoms, 1 cinnamon piece and 15 soaked cashews to a very smooth paste.

3. 3

   Fry onions: Heat 3 tbsp oil. Add 2 large finely chopped onions. Cook 12 minutes until golden.

4. 4

   Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.

5. 5

   Add Chettinad kurma masala: Add the ground paste. Fry on medium heat 8-10 minutes until oil separates.

6. 6

   Add vegetables: Add all vegetables. Toss to coat in the masala.

7. 7

   Add water: Add 2 cups warm water and salt. Bring to a boil.

8. 8

   Simmer covered: Cook on medium-low heat 12-15 minutes until all vegetables are tender.

9. 9

   Add garam masala: Add 1 tsp Chettinad garam masala. Stir well.

10. 10

    Serve: Adjust salt. Chettinad veg kurma should be thick, fragrant and pale golden. Serve with dosa, parotta or rice.