Vegetables:
1 tomato 1 c. cauliflower
1 c. mushrooms
Spices to be sauteed:
1 Tbsp. coriander seeds 1/2 tsp. cloves
1 Tbsp. cashew nuts 1/2 Inch cinnamon
1 tsp. chana dhal 4-5 cardamom
2-3 red chilies 1 Tbsp. coconut, shredded
2 Tbsp. onion 1 1/3 Tbsp. oil
1 tsp. fennel seeds 1/2 tsp. fennel seeds
1/4 tsp. poppy seeds 1/2 tsp. mustard seeds
salt to taste
Grind masala ingredients in a blender with 1/3 cup of water into a fine paste. Cut coconut into small pieces, grind them in the blender to make 3 cups of coconut milk. Wash and cut potatoes, carrots and tomatoes in squares and onions lengthwise. Split cauliflower into small sections. In a fry pan, heat 6 tablespoons of oil over medium heat and saute cloves, onion and coriander leaves. After 1 minute, add turmeric and masala paste. Stir the contents. After 2 minutes, add the vegetables and salt. Keep stirring for 5 minutes so that it will not stick to the bottom. Then add the coconut milk .Cover the skillet and cook kurma on low heat until all vegetables become soft and cooked. Add the lemon concentrate and then remove from heat. Good to eat with chappathi, Poori and rice. 7 servings.