Words: Aifa's Kitchen + Photos: Archdeacon Katrina Hill

Prepare vegetables

Chop the following:

• 2 medium onions (1 cup finely chopped)

• 1 medium carrot (¾ cup, half-inch pieces)

• 1 medium potato (1 cup, half-inch pieces)

• ¾ cup green peas (fresh or frozen)

• 7 to 8 green beans (¾ cup, half-inch pieces, French beans)

• 1 small sized green chilli

• curry leaves

Ingredients to add to the pan

• 3 Tablespoons of cooking oil

• About 1 teaspoon of fennel seeds (to taste)

• 1 teaspoon of garlic paste (to taste)

• 1 teaspoon of ginger paste (to taste)

• ¼ teaspoon of turmeric powder

• 1 teaspoon of coriander powder

• ½ teaspoon of garam masala

• 1 cup of boiled water

• Chopped coriander leaves

• ¼ teaspoon of black pepper powder

Ingredients for making the white paste

• 6 Whole cashew nuts

• 5 Tablespoons freshly grated coconut

• ¼ teaspoon of salt

Preparation

1. Heat a non-stick or stainless-steel frying pan on a cooking top.

2. Pour 3 tablespoons of cooking oil. When heated, add about 1 teaspoon of fennel seeds to taste.  

3. Turn the temperature to low and add 1 teaspoon of garlic paste and 1 teaspoon of ginger paste. Fry for 1 minute.

4. Then add the chopped onion and fry for 2 minutes. Now add all the cut vegetables into the pan and fry for 2-3 minutes. Add salt to taste.

5. Add ¼ teaspoon of turmeric powder, 1 teaspoon of coriander powder and ½ teaspoon of garam masala and mix with the vegetables and fry for 2 minutes.

6. Turn the temperature to medium and pour 1 cup of boiled water. Close the pan with a lid and let it cook for 7-8minutes.

7. In the meantime, grind the white paste ingredients in a grinder or small food processor until the paste is smooth.

8. When the vegetables are cooked well, pour the white paste to the frying pan and mix well. Let it boil for 2 minutes, then add some chopped coriander leaves and add ¼ teaspoon of black pepper powder. Let it cook for 2 minutes and turn off the cooking.

9. Now a delicious and healthy Vegetable Kuruma is ready to be served.