Carrot beans capsicum kurma

 

Ingredients

    Carrot – 1 [chopped]
    Beans – 3 [chopped]
    Capsicum – ½ cup
    Green chilli – 1 [Slit]
    Onion – 1 [sliced]
    Ginger & garlic – 1 tbsp [mashed]
    Tomato – 1 [chopped]
    Green cardamom - 2
    Fennel seeds – ½ tbsp
    Cinnamon stick – 1
    Cloves - 2
    Bay leaves - 1
    Coriander powder – 1 tbsp
    Red chilli powder – ¼ tsp
    Curd – 1 tbsp [fully whisked]
    Salt to taste
    Sugar a pinch
    Oil – 2 tbsp
    Water as needed

For grinding ingredients

    Cashew nuts – 10
    Coconut – 3 tbsp [grated]
    Put above 2 ingredients in a mixer jar & grind with out then add water & grind well.

Method

    Heat oil in a pan add cardamom, cloves, bay leaf, cinnamon & fennel seeds.
    Add onion, ginger and garlic sauté till soft.
    Add green chilli & tomato sauté till soft.
    Add carrot, beans, & capsicum sauté well. Then add water sauté till soft.
    Then add ground mixture (coconut & cashew nut) , red chilli powder, coriander powder mix well & let it boil.
    Add curd, sugar & salt mix well & cut off heat. Serve hot with chapatti, parotta