Pick 'N' Cook

Yoghurt vegetable kuruma

INGREDIENTS

• Oil - 2 tsp
• Fennel seed - 1/2 tsp
• Cinnamon - small piece
• Mixed vegetables - 1 cup (beans, carrots, potatoes, cauliflower, peas )
• Turmeric - 1/4 tsp
• Chilli powder - 1/2 tsp
• Green chillies - 2
• Coconut - 1/2 cup
• Coriander leaves - 2 tbsp
• Mint leaves - 3 tbsp
• Yoghurt - 1/4 cup
• Cashew - 2  (optional)
• Salt - as required

METHOD

1. Heat oil in a pan, add fennel seeds.

2. Once fennel seeds change colour, add all the chopped vegetables, green chilly (you can choose any vegetables of your choice as mentioned above - At least add three veggies)

3. Then add salt, turmeric and chilli powder - Fry the masala and until raw smell leave.

4. Add some water to cook the veggies.

5. Once the vegetables are cooked, add grounded cashew and coconut paste.

6. Let the mixture boil for five minutes.

7. In a bowl, whisk the yogurt with mint and coriander leaves.

8. Switch of the flame and then add the yoghurt mixture.

9. The dish is now ready and it goes well when served with Adai, chapatti, parotta, pulav, idly, dosa etc.