Mixed veggies 1 and 1/2 cup Tomato 1 Onion 1 Red chili powder 1 and 1/2 tsp Garlic 4-5 cloves Ginger a small piece Mint leaves few Coriander leaves few Cloves 2 Cardamom 1 Fennel seeds 1 tsp Cinnamon a small piece Oil 3-4 tsp Coconut 1/4 cup Cashew nuts 4-5(optional) Method:
Grind the tomato,garlic,ginger,cinnamon,cloves,fennel seeds into a fine paste. Grind the coconut and cashew nuts into a fine paste. Keep this aside. Slice the onions lengthwise and finely chop the mint and coriander leaves. In a pressure cooker add oil and add the sliced onion and the chopped coriander and mint leaves. Saute till the onions becomes translucent. Add the ground tomato mixture, red chili powder and salt to the pressure cooker and saute till the raw smell of the masalas goes off. Add the veggies to this now and add 1 cup of water. Pressure cook this till 2-3 whistles. Open the cooker and add the coconut cashew mixture. Add little more water and bring it to one boil. Salna will be little thinner than Veg kurma. Switch off the flame. Garnish with coriander leaves.
Method with step by step pictures:
Grind the tomato,garlic,ginger,cinnamon,cloves,fennel seeds into a fine paste.
Grind the coconut and cashew nuts into a fine paste.
Keep this aside. Slice the onions lengthwise and finely chop the mint and coriander leaves. In a pressure cooker add oil and add the sliced onion and the chopped coriander and mint leaves.
Saute till the onions becomes translucent. Add the ground tomato mixture and mix well.
Add the red chili powder and salt to the pressure cooker and saute till the raw smell of the masalas goes off.
Add the veggies to this now and add 1 cup of water. Pressure cook this till 2-3 whistles.
Open the cooker and add the coconut cashew mixture.
Add little more water and bring it to one boil. Salna will be little thinner than Veg kurma.
Switch off the flame. Garnish with coriander leaves.
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