Wednesday, March 31, 2010

Vegetable Kurma for RV's CWS Event

I fell in love with RVs blog even before I visited the Blog. I mean when you are clicking a link that says Food for 7 Stages of Life you are but just floored!! And the blog didn't disappoint either. Its both pleasing to the eye as well as a treasure house of a variety of recipes and not to mention events.

I wanted to take part in a lot of the previous events but as you can see I haven't been very regular in my postings. This time when I saw CWS -Coriander seeds, I had loads of recipes in my mind, but I never got around to making any of them.

This recipe was calling out to me because I had a couple of slices of Pineapple in my fridge.I had made it the first time from a Nita Mehta Cookbook.I love the sweet sour taste that pineapple imparts to any gravy, be it Chinese or Mughlai.The deep fried cauliflower just adds to the bevy of taste that this gravy provides with the crispiness its vegetables, tanginess of the fruit, the richness of the paste and not to forget the aroma of the spices.Its light yellow colour is as pleasing to the eyes as the taste is to the taste buds!!

While I was making it I thought why not this recipe for the event. So here is my submission for the Cooking With Seeds - Coriander Seeds hosted by RV of Food for 7 Stages of Life and the event originated at Priya's Easy and Tasty Recipes.

Vegetable Kurma/Khurma/Khorma

Serves : 4


Mixed Vegetables - 2 Cup - Cut and Boiled (I use Potato, Carrot, Green Peas)
Cauliflower - 1/2 Cup - Florets cleaned well and deep fried till slightly golden
Pineapple - 2 Rings - Cubed
Onions - 2 medium - Chopped
Turmeric Powder - 1/4 tsp
Kitchen King Masala - 1 Tbsp (You may also use Garam Masala Instead)
Sugar - 1tsp (Optional)
Salt - To taste
Oil - 1-2 Tbsp

Mix , let soak for 10min & grind into Paste:

Today's Star - Coriander Seeds - 1 1/2 Tbsp
Cashew nuts - 10-12 nos
Poppy Seeds - 1 1/2 Tbsp
Ginger-Garlic Paste - 1 tsp (You may also use fresh ginger & garlic)
Coconut grated - 2 Tbsp
Cardamom Whole - 3
Curd/Yogurt - 3/4 Cup

To Make :

1. Heat oil and fry the chopped onion till golden.

2. Add turmeric, stir for less than a minute for the raw smell to disappear.

3. Add the ground paste and cook covered till almost dry.

4. Add the Kitchen King Masala and cook for another 1 minute

5. Add a cup of boiling water followed by the mixed vegetables (You might add the water in which the vegetable is cooked.)

6.Add salt to taste

7. When the curry almost reaches a consistency of your choice, add cauliflower and pineapple bits.Let cook for 2 minutes.

8. Add sugar if the curry is too sour. It should be more tangy than sour

Preparation Time : 15min

Cooking Time : 15min

Serve it hot with any kind of India bread or even slightly flavoured rice like Jeera Rice or Peas Pulao

PS: Hi Folks, do do deep fry that Cauliflower. It brings in a whole new twist to the taste rather than just boiling it.


  1. Wow! perfect entry for her event..I love this kurma..thanks for sharing..very nice click too..

  2. Thanks Nithu for your comment and your visit!!

  3. Andy, kurma looks great!..looks like the hotel kurma, so a must try one..:)

    btw can you drop me a mail pls..

  4. Thank you so much Srivalli!! Just saw your comment , have sent a mail