Mixed Vegetable Kurma.. an easy way..!!

Lent is coming to a close. It is the last few days of fasting. For those who are unaware, Lent is the period of fasting and prayers starting from Ash Wednesday and ending on easter Sunday. Ash Wednesday is the day when pastors mark the foreheads of Christians with ashes as a reminder that we are created from dust and to dust we shall return.Easter is the  celebration of Jesus’ resurrection from the dead, following his crucifixion and death on Good Friday.The 40 days between these two is the time when Christians all over the world unite in prayers and self denial, repentance and charity.

In Kerala, most adults give up eating meat and have only vegetarian food during this time. But it is not just about the food one eats. It is most definitely not what goes into the mouth but what comes out of you that matters, meaning that negative thoughts, bad vibes, wrong deeds are against the message of lent. It is important to be pure by thoughts and actions. Giving up something you dearly love, like a food you want to eat, a game you always play or even that cigarette you need a puff of, or any vice for that matter, man or woman, giving up something you take for granted and cannot stay without, that is the fasting we should observe. Through pure thoughts, positive actions, prayers and repentance, we grow closer to God.

This time though we could not observe the entire fasting period due to our unexpected trip to India and back. But fasting is on during this Holy Week , in prayers and closeness to the Holy one. In accordance withe the Holy week, we are having vegetarian dishes at home.


MIXED VEGETABLE KURMA

  • Mixed vegetables ( Potatoes/ Carrots/ Beans/ Peas / Cauliflower) – 500 gm
  • Onion – 2 large
  • Green chilies – 4
  • Ginger – 2 inch
  • Tomatoes – 1 big
  • Curry Leaves – 2 sprigs
  • Turmeric powder – 1/2 tsp
  • Red Chili powder – 1 tsp
  • Coriander powder – 3 tsp
  • Garam Masala – 3/4 tsp
  • Curd – 3 Tbsp
  • Pepper powder – 1/2 tsp
  • Oil – as needed
  • Salt – as needed
  • Coriander leaves

METHOD

  • Chop the vegetables into small cubes or any shape you like. Just do not make it chunky and big. I prefer my vegetables into small cubes or cylinders.
  • take a pan and add some oil to it. Lightly fry the vegetables in it. Remove from the pan and keep aside.
  • In the same pan add a little more oil about 1 Tbsp.
  • Add the chopped onions and fry till a light golden brown.
  • Toss in the green chilies, ginger and curry leaves. Cook till the raw smell is gone.
  • Add the tomatoes and fry till cooked through and the oil leaves the sides.
  • Add the turmeric powder, red chili powder and the coriander powder. Fry briefly for about 2 minutes.
  • Add the vegetables and salt. Mix well. Add enough water, cover and cook till the vegetables are cooked through and the gravy reduces and thickens slightly.
  • Take the pan off the flame. Stir in the well beaten curd, garam masala and pepper powder. Be careful while adding the curd because you do not want the curd to split.
  • Check seasoning and add salt if needed.
  • Lastly add the coriander leaves. Mix in and serve hot with rice or rotis.

The vegetable kurma was just perfect. you can use coconut milk instead of curd, but this is less calories..!!

We have a number of vegetarian friends and I am always at a loss for vegetarian dishes when we have a gathering. But not anymore. This goes into my “veggie faves” list right now..!!

This post if off to The Kerala Kitchen hosted by Ria .

3 comments

  1. Tina says:

    ansy,regarding peas,did you use frozen peas?
    if using dried peas will that be tastier?i have never tried with frozen peas,but have heard its good.d

    • Anzz says:

      Dried peas need to be soaked the night before and it takes a longer time for cooking. I personally feel the froze ones makes life a lot easier..! Hence I always use frozen ones.

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