Kaikari Kuruma

Ingredients

• 1 medium carrot, cut into small cubes
• 4-6 French beans, chopped
• 1 medium potato, cut into cubes
• 1/2 cup cauliflower florets
• 1/2 cup tomato puree
• 1/4 cup green peas
• 2 tablespoons oil
• 1 star anise
• 10 curry leaves
• 2 medium onions, finely chopped
• 1/2 cup chopped green capsicum 
• Salt to taste
• 1/2 tablespoons garam masala powder

Masala paste

• 2 tablespoons oil
• 1/2 tablespoon cumin seeds
• 2 tablespoons coriander seeds
• 2 tablespoons fennel seeds (saunf)
• 6-8 garlic cloves 
• 1 inch ginger piece 
• 2-3 dried red chillies
• 2-3 green chillies,  slit
• 10 curry leaves
• 1 star anise
• 2 tablespoons poppy seeds (khuskhus/posto)
• 1/2 cup scraped fresh coconut

Method

1. For the masala paste, heat oil in a non-stick pan. Add cumin seeds and sauté.
2. Add coriander seeds, fennel seeds and sauté. Crush the garlic cloves lightly and add and sauté. Chop ginger and add and mix.
3. Add red chillies, green chillies, curry leaves, star anise and sauté.
4. Add poppy seeds and coconut and mix well.
5. Cool slightly and grind with a little water to a fine paste.
6. Place a basket in a bowl.
7. Add carrot cubes, French beans, potato cubes and cauliflower florets.
8. Add some water and cook in microwave for 3-4 minutes.
9. Heat oil in a non-stick pan. Add star anise, curry leaves, onions and sauté till the onions are light brown.
10. Add the ground masala and mix.Remove vegetables from the microwave.
11. Add tomato puree to the pan. Sauté till the oil separates from the masala.
12. Add all the vegetables, capsicum, green peas and mix. Add ½ cup water, salt, garam masala powder and mix well.
13. Cover and cook for 2-3 minutes or until the vegetables are cooked. Serve hot.

Nutrition Info