Vegetable Kurma

Kurma is an Indian dish of Mughalai cuisine usually made of meat. However, the same spices are used to create a vegetarian version known as Vegetable Kurma. Kurma has a lot of variations in preparation depending on the region. The one here is my Mom's version which is predominantly south Indian. It goes well with Biriyani, Plain white rice or Chapati.

Ingredients
For Masala

Vegetable Kurma

• Onion - 1 medium
• Tomato - 2 medium sized
• Garlic pods - 5- 6
• Ginger - 1 inch piece
• Chilli powder - 1 teaspoon
• Coriander powder - 2 teaspoon
• Coriander leaves - 4 - 5 stems
• Coconut - 1/4th cup
• Cinnamon - 1 stick
• Cloves - 3
• Anise - 1/2 star
• Fennel seeds - 1/2 teaspoon 
• Salt - as required

Vegetables

• Cauliflower, beans, carrot, potato, brinjal/ egg plant - 200 gms 
• Oil - 4 - 5 teaspoons 

Preparation

1. Take a blender and grind all the above items under "For Masala" into a paste and keep it ready. Chop all the vegetables and set it aside.
2. In a pressure cooker, pour the oil and when hot throw in the bay leaves.After few seconds, pour the ground masala in it. Be careful as the masala will start throwing itself out. Pour some water and let it cook for 2 minutes.
3. Add the vegetables and pressure cook it for 5 - 7 minutes. Switch off and open only after all the pressure is released. Check for salt.

Tip : You can cook even without using pressure cooker. Cook the vegetables separately first.  Then in a deep frying pan pour oil and when hot, pour the masala and cook until the raw smell wears off then add the already cooked vegetables. Check for salt.