Vegetable Kurma

small potatoes (diced into medium chunks)1 large merliton1 cup frozen peas2 large carrots1 cup cauliflower florets4 large roma tomatoes (diced)

Masala : 1/2 cup fresh grated coconut, 2 tbsp khus-khus (poppy seeds), 1" piece of ginger, green chillies or jalapenos (depends on how much heat you can tolerate). Grind these with some water to a fine paste.

Cut all vegetables into even sized chunks (cooks better this way). Finely chop 1 large onion. heat about 2 tbsp canola oil in a deep pot, add 1/2 tsp saunf (fennel seeds), 2-4 bay leaves, 2" cinnamon stick (broken into pieces). Add 1 tsp turmeric, onions and saute till onions are transparent. To this add the potatoes, fry for a 5 min then add the rest of the veggies. Cover and cook on medium heat until veggies are almost soft, then add the ground masala. Add a little water to form a thick gravy. Add salt to taste. Cover and cook until the mixture comes to a boil. Garnish with some chopped cilantro. Serve with hot puris or rotis

Number of Servings: 10

Recipe submitted by SparkPeople user LUVLHASA.