- Vegetables – 2 cups (Carrot, Beans, Cauliflower, Potato, Peas or any veggie of your choice)
- Cinnamon – 1 inch stick
- Cloves – 2 to 3
- Brinji leaf – 1 small leaf
- Cumin seeds – 1/2 tspn
- Onion – 1 (small)
- Green Chilli – 2
- Ginger Garlic Paste – 1 tspn
- Tomato – 1
- Turmeric powder – 1/4 tspn
- Chili powder – 1/2 to 1 tspn (adjust to your spice level)
- Coriander powder – 1 tspn
- Garam masala powder – 1/4 tspn
- Salt – to taste
- Oil – 1 or 2 tspn
- Coriander leaves – 2 to 3 sprigs
Grind and make a paste of:
- Poppy seeds(kasa kasa) – 3/4 tspn
- Coconut – 3 to 4 tspn(grated)
- Cut Vegetables and Tomato into small cubes. Chop Onion into thin slices. Slit Green chilies length-wise. Grind and make a fine paste of Poppy seeds and grated Coconut. Keep all this aside.
- Heat Oil in a Pressure cooker. Add Cinnamon, Cloves, Brinji leaf and Cumin seeds. Once the seeds starts spluttering add Onion and Green chilies, saute till Onion turns into light brown.
- Add Ginger garlic paste and saute till the raw smell goes. Add all the Vegetables and Tomato, fry for 2 minutes.
- Then add Turmeric powder, Chili powder, Coriander powder, Garam masala powder, Ground paste(Poppy seeds and Coconut), Salt and 2 to 3 cups water. Cover and cook for 2 to 3 whistles. Once the steam is released from the cooker, add chopped coriander leaves and serve.
- You can also cook this kuruma in ordinary pan.