I would really like to meet the person who invented this idea of mixing all the vegetables together. As the years have passed the recipes and ingredients have changed, but the idea remains. It’s a great option as a change from the regular veggies. A fantastic choice on a rainy or wintery day. It also helps to make your children eat lot of vegetables. It’s a spicy mouth watering dish which you will love!!
This is my recipe for the Kurma bhaji. Enjoy!!
Potatoes (peeled) – 2 cups (cut into cubes)
Carrots – 1 cup (cut into cubes)
French Beans – 1 cup (cut into 1 inch size)
Cauliflower florets – 2 cups
Tomato – 1 cup (finely chopped)
Ginger garlic paste – 2 teaspoons
Freshly desiccated coconut – 1 cup
Warm Water -1 cup
Plain curds – ½ cup
Turmeric Powder – ½ teaspoon
Red chili powder – 1 teaspoon
Sugar – 1 ½ teaspoon
Oil – 3 tablespoons
Salt – to taste
Dry Masala –
Bay leaf (Tamal Patra) – 4-5 leaves crushed
Black Pepper (crushed) – 5 – 6
Cloves (Lavang) – 3-4
Coriander Powder – 4 teaspoons
- Boil all the vegetables except tomato in a pan along with enough water till almost done. Drain the water from the pan. Do not throw away this vegetable stock.
- Grind the coconut along with 1 cup warm water to make a fine paste.
- In a heavy bottomed pan heat oil. Now add the bay leaves, crushed black pepper, and cloves. Add the tomato, ginger garlic paste and sauté well till the tomato leaves some oil.
- Now add the vegetables, salt, turmeric, and coconut paste and coriander powder. Add the vegetable stock according to the required consistency.
- Add the red chili powder, plain curds and sugar and let it boil.
- Serve hot with rice, rotis, etc.
Instead of the fresh dry masala you may use 3 tablespoon garam masala. Add it along with the coriander powder.