Vegetable Kurma
from Asha Kumar - Detroit, Michigan, USA

The name 'Kurma' stands for curry in some regions of India.
This curry consists of all kinds of vegetables cooked in a spiced broth.
The essential ingredients here are the various spices used to give it an unique flavor.
All these spices are available in almost any Indian stores, so you can make it quite easily.

If you're using fresh vegetables:

• 10 baby carrots - peeled , diced
• 2 medium-sized tomatoes - diced
• ½ cup green peas
• 1 small onion - diced
• 1 small beetroot - peeled, diced
• 1 small potato - peeled, diced
• ½ cup diced green beans

• use ¾ lb (from a 1 lb bag) of the mixed vegetables and have diced onions along with it.

• 2 tsp desiccated coconut powder
• small piece of ginger
• ¼ tsp cardamom powder
• 3 cloves
• ¼ tsp cinnamon powder
• 2 small bay leaves
• 2 tsp salt
• 2 tblsp olive oil ( use this for additional flavor or vegetable oil)

In a blender, put coconut powder, cardamom powder, ginger, cloves, cinnamon powder, bay leaves and salt.
Add a little water and grind well into a thick paste.

Keep a heavy skillet on heat, add 2 tblsp olive oil.
When the oil becomes hot, add diced onions and fry until they become lightly-browned.
Then add grounded mixture and fry for 2 minutes.
Now, add cooked vegetables and mix well.
Cook slowly over low heat until the curry is thick for around 6 - 7 minutes.
Remove from heat and serve hot with rice or pooris (deep-fried bread).