Savoring Curry

So, there I stood. Right in the kitchen. I hesitantly took a peep at my pantry. One fat onion was boldly starring at me. And that's it. No tomatoes. No Eggs. No Greens. May be a few leftover vegetables. What could be much worse than your pantry missing few important ingredients, especially tomatoes, especially when your friend is joining you for lunch?

And what could be better than calling mom and asking for suggestions? And what else could be better than the simple mix matches she gives? And so, there I stood. Right in the kitchen. I hesitantly mix matched the ingredients. I was boldly looking at the simply, but enormously savored vegetable curry.

 

VEGETABLE CURRY/KURMA

For Grinding

• 1 small stick Cinnamon
• 2 Cloves
• 1 Cardamom
• 1/2 tsp poppy seeds
• 1/2 tsp fennel seeds
• 1 small green chili
• 1/2 cup Coconut grated or more
• 1 tbsp Pottukadalai (Split Roast gram dhal)

Grind the above ingredients to smooth paste adding little water or more as required.

For the Kurma

• 1/4 tsp Mustard Seeds
• Curry leaves: 3 or 4.
• 2 tsp Ginger Garlic paste
• 1 tbsp coriander powder
• 1/2 tsp Cumin powder
• 1 tsp Garam Masala
• Onion-1(finely chopped)
• 1 cup Mixed Vegetables [I used 1-Potato ,1- Carrot, and more Beans]
• Water as required
• Coriander leaves (for garnishing)

In a hot pan, add oil, mustard seeds, curry leaves and onions and fry till golden brown. Add the ginger garlic paste and fry till the raw smell goes.

Add the vegetables, salt, coriander powder, cumin powder, simmer, cover and cook until the vegetables are done.
 
Add the grinded mixture along with water and bring to boil for about 10-15  minutes. Switch off. Garnish with Coriander leaves.[Which my pantry was missing this time:( ]

Can go well with rice, chapathi, or as a soup by itself.

P.S And my friend loved it a lot, so much that she took the left over with her- sparing me the empty vessel :(

Sending this recipe to Cooking with Seed-Cardamom event hosted by Priya's Easy N Tasty Recipes.