VEGETABLE KURMA

Carrot 1
Green capsicum 1
Potato 1
Cauliflower 1/4
French beans 1/2 cup
Green peas 1/2 cup
Onions 2 medium
Tomatoes 2
Curry leaves 10-12
Fresh coriander leaves, chopped 1/4 cup
Garam masala powder 1 tablespoon
Salt to taste
Groundnut oil 12 tablespoons
FOR MASALA PASTE
Coconut, scraped 1/2 cup
Garlic 12 cloves
Ginger 1 inch piece
Green chillies 4
Whole dry red chillies 6
Coriander seeds 2 tablespoons
Cumin seeds 1 teaspoon
Poppy seeds (khuskhus/posto) 2 tablespoons
Fennel seeds (saunf) 2 tablespoons

METHOD
Wash, peel and cut all the vegetables into equal sized dices. Peel and chop the
onion.
Wash
and puree the tomatoes.Heat 2 tablespoons oil and fry the paste ingredients til
l light brown
, cool and grind to a paste with little water. Wash and chop the coriander leave
s. Boil the potatoes,
cauliflower and carrots till half done in salted water. Drain and keep. Heat oi
l and add the onion
and fry till golden brown. Wash and add the curry leaves and masala paste. Fry
till the oil separates
. Add the vegetables and continue stirring. Pour the tomato puree and bring to b
oil.
Add two cups water and simmer till the vegetables are cooked and the gravy is th
ick.
Sprinkle the garam masala, stir well and serve hot.
PRAWN CURRY
Prawns (kolambi/jhinga), shelled and deveined16 medium
Salt to taste
Coconut, scraped 1 cup
Onions, chopped 4 medium
Coriander seeds 2 teaspoons
Turmeric powder 1/4 teaspoon
Garlic, chopped 12 cloves
Whole dry red chillies, soaked 8
Oil 3 tablespoons
Kokum petals 5-6
Coconut milk 1/2 cup
Fresh coriander leaves, chopped 2 tablespoons
METHOD
Apply half a teaspoon of salt to prawns.
Reserve one tablespoon of coconut and dry roast the remaining coconut and
one onion in a thick bottomed kadai over medium heat for two to three minutes,
stirring continuously or till coconut turns light brown in colour.
Cool the roasted coconut and onion mixture and grind to a paste along with cori
ander seeds,
turmeric powder, half the garlic and soaked red chillies. Marinate prawns in th
is paste and set aside until required.
Heat oil in a pan. Add remaining onions and remaining garlic. Sauté on medium hea
t,
stirring continuously till light golden brown. Add the marinated prawns, kokum
and one cup of water.
Bring it to a boil. Add salt. Reduce heat and simmer for two minutes. Stir in co
conut milk and continue
to simmer for two more minutes, taking care not to overcook the prawns. Serve h
ot garnished
with reserved coconut and coriander leaves.