I often have chappathis for dinner. The curry varies according to the mood. I make enough for breakfast too since I make sure that the whole family leaves the house only after breakfast.
Last night I made vegetable kuruma and since my family loves eggs, I added eggs too.
Vegetable Kuruma
Ingredients
1. Mix of vegetable (Potatoe, Peas, Carrot, Beans) - 1 and 1/2 cup cut into cubes
To grind
2. 3/4 cup of grated coconut slightly roasted
3. Coriander powder - 2 Tbspn
4. Chilly Powder - 1 Tspn
5. Fenugreek Powder - 1/2 Tspn
6. Turmeric Powder - 1/2 Tspn
7. Ginger - 1 inch piece
8. Garlic - 3 cloves
9. Garam Masala - 1 Tspn
10. Onion - 1 medium sliced
11. Green Chilly - 2 Nos.
12. Boiled egg ( optional)
Method
Saute the Onion and green chilly in 2 Tbspn of oil. Once the onion has been sauted wll, add the vegetables and mix well. Pour the ground masala. Add enough salt and let it cook. Before switching off the gas, put a few leaves of curry leaves and conriande rleaves. Close the lid and let the flavour steep in. Enjoy!
Last night I made vegetable kuruma and since my family loves eggs, I added eggs too.
Vegetable Kuruma
Ingredients
1. Mix of vegetable (Potatoe, Peas, Carrot, Beans) - 1 and 1/2 cup cut into cubes
To grind
2. 3/4 cup of grated coconut slightly roasted
3. Coriander powder - 2 Tbspn
4. Chilly Powder - 1 Tspn
5. Fenugreek Powder - 1/2 Tspn
6. Turmeric Powder - 1/2 Tspn
7. Ginger - 1 inch piece
8. Garlic - 3 cloves
9. Garam Masala - 1 Tspn
10. Onion - 1 medium sliced
11. Green Chilly - 2 Nos.
12. Boiled egg ( optional)
Method
Saute the Onion and green chilly in 2 Tbspn of oil. Once the onion has been sauted wll, add the vegetables and mix well. Pour the ground masala. Add enough salt and let it cook. Before switching off the gas, put a few leaves of curry leaves and conriande rleaves. Close the lid and let the flavour steep in. Enjoy!
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