Jain Vegetable Kurma

Jain Vegetable Kurma

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Added to 43 cookbooks   This recipe has been viewed 58576 times

A simple version of vegetable kurma favourable for the jain palette without comprimising on the taste.

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Jain Vegetable Kurma recipe - How to make Jain Vegetable Kurma

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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3 cups chopped mixed vegetables (carrots , peas , cauliflower , potato , baby corn and french beans)
2 tomatoes , chopped
2 tsp coriander (dhania) powder
1 tsp chilli powder
1 stick of cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms
1 tsp turmeric powder (haldi)
salt to taste
1 cup curds (dahi)

To Be Grounded Into A Smooth Paste
3 to 4 green chillies
of ginger (adrak)
1/2 cup freshly grated coconut
2 tsp poppy seeds (khus-khus)
2 tbsp peanuts
1 tbsp sesame seeds (til)
  1. Steam the vegetables in a cooker or a steamer till soft and keep aside.
  2. Heat the oil in a pressure cooker and add the cinnamon, cloves and cardamom and saute till they start crackling.
  3. Add the prepared paste and saute for 3 minutes.
  4. Add the tomatoes and saute till the tomatoes become soft.
  5. Add the vegetables, red chilli powder, turmeric and coriander powder, salt and mix well.
  6. Cover and pressure cook for 1 whistle.
  7. Allow the steam to escape before opening the lid.
  8. Cool slightly, add the curds and mix well.
  9. Serve hot.
  10. \

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This recipe was contributed by chitvish on 23 Sep 2011

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Jain Vegetable Kurma
 on 23 Mar 17 07:16 PM

Jain Vegetable Kurma
 on 14 Aug 11 06:55 PM