VEGETABLE KURUMA

                                                        I have seen many wondering how to keep kuruma with good consistency and rich taste as served in many good hotels.Follow the receipe exactly and i am sure your kuruma will be appreciated.This kuruma is an excellent accompliment for naan,roti,paratha,rice and almost all tiffen varieties....so here goes the receipe....

INGREDIENTS
ONION-1 small
Tomato-1 big
beans-100 grams
carrot-50 grams
potato-1 big
cabbage-1 small cup
dry green peas-little
turmeric powder-1 teaspoon
salt - to taste
oil-3 tablespoon

for masala paste
grated coconut/chopped-5 tablespoons
garlic-4 pods
ginger-4 small pieces
green chilli-4
whole cashews - 6 / broken cashews-12
kaskas-3 tablespoon
one small onion finely chopped
fennel seeds-1 teaspoon

Seasoning
Clove-2
Cinnamon-2
brinji leaf-1 crushed
fennel seeds-1 teaspoon

Step1
      Soak the cashew and kaskas in hot water for 15-20 minutes , grind it with rest of the ingredients referred in For masala paste in to a very smooth paste by adding little tablesalt so that it forms a smooth binding paste.
      if its  drygreenpeas, soak them for 6-8 hours or overnight and then boil it adding little salt and a pinch of turmeric powder and asafoedita powder in a cooker until the peas turns soft.if its fresh peas can be directly cooked no steaming required.

Step2
      Pour oil in a pan/cooker add items given for seasoning.let it splutter.Now add chopped onions,cook well.once its done add chopped tomatoes add little salt so that it smashes well and binds with onion together as a paste like consistency...Now add chopped beans,carrot, peas,potatoes and mix it 3-4 minutes in low flame.now add chilli powder, coriander powder,turmeric powder and salt.Add enough water allow it to boil closing the pan 2-3 minutes until raw flavour of masala vanishes.now add masala paste and chopped cabbages and close the pan/cooker.In cooker just 1 or 2 steams is more than enough else vegetables will be overcooked.Switch off the stove serve vegetable kuruma with rice/tiffen items..

Tips
     Dont add too much of water to kuruma as it will fade the rich taste.
     Blend the onions and chopped tomatoes with little salt so that it smashes well and binds with onion as a paste like consistency.This gives  good consistency and will not seperate water at the edges of kuruma after cooking.
     Always add cabages at the time of adding coconut paste so that cabbages will not be overcooked and will give a good taste.
     If you need a bland white colour kuruma no need to add chilli powder, coriander powder and turmeric powder.Instead Can add more slit green chillies while sauting.