Vegetable Coconut Kuruma

Ingredients

1 Potato Chopped

2 Carrots Chopped

10 Beans Chopped

1 medium sized Onion finely chopped

2 medium sized Tomatoes finely chopped 

1 Green chilli cut in lengthwise

½ tbs Ginger Garlic paste

2 tsp. Chilli powder

1 tsp. Coriander powder 

¼ tsp. Turmeric powder

1 Cinnamon stick2 Bay leaves

Few Curry leaves

1 cup Shredded Coconut

1 tsp Poppy seeds (Khus Khus)

Little Coriander finely chopped

1 tbs Oil

Salt to taste

Preparation

Grind the coconut with poppy seeds into a fine paste and keep it aside. 

In a heavy bottom pan, heat oil, add cinnamon stick, curry leaves and sauté for few minutes. 

Add the onion, green chillies and sauté till the onion turns light brown.  

Add ginger garlic paste, tomatoes and sauté it for few minutes. 

Add the vegetables, chilli powder, coriander powder, turmeric powder,  salt one by one and sauté finely.

Add 2 cups of water and leave it in medium heat for 15 -20 minutes. 

When the vegetables are cooked well and soup boils well, add the coconut paste and reduce the flame.

When the kuruma  thickens turn off the heat and garnish with coriander.

Vegetable coconut kuruma is ready to serve with puri and chappati.