BM #71 Week 1 Day 3
Here is yet another recipe with broccoli and has recently become our family favorite. I just added whatever vegetables I had in my refrigerator apart from broccoli.
Broccoli Florets 3/4 cup
Cauliflower Florets 3/4 cup
Carrots Sliced 1/2 cup
Salt, Turmeric and Garam Masala as needed
Yogurt 1/2 cup
Seasoning (Oil 1 Tbsp, Shajira 1/2 tsp, Asafotida 2 pinches)
For the Gravy -
Oil 1 tsp
Onion 1 medium size
Tomato 1 medium
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Ginger-Garlic-Green Chili Paste 2 tsp or as needed
Cloves 3-4, Cinnamon 1 inch, Cardamom 1, Pepper 4-5 corns
Method Of Preparation -
To Prepare the Gravy -
In heated pan, add oil and add almonds, cloves, cinnamon, cardamom, pepper coriander seeds and cumin seeds. After they turn aromatic, add in the ginger-garlic-green chili paste. Saute for a few seconds.
Then add in the chopped onion and saute until translucent. toss in the chopped tomatoes. After the tomatoes turn mushy, remove from heat and blend them smoothly.
I took the easy way out - Put all the ingredients (except oil) listed under 'For the gravy' into a Vitamix blender and blend it using the 'Soup' Option. The gravy will be ready piping hot in about 6-7 minutes.
For the Kurma -
Parboil the broccoli, cauliflower and carrots and set aside.
In a heated pan, add oil and the rest of the seasoning. Pour in the gravy and let it simmer for a few minutes until the oil oozes out.
Add in salt and turmeric and also the parboiled vegetables.
Let the vegetables simmer in the flavorful gravy for about 5 minutes. Add in the yogurt, mix well and adjust flavors if needed.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71.
Preparation Time 30 minutes