Vegetable Kurma

Another dish that I made for our monthly ladies gathering....

source - yours trully...
What you need....

1/2 cup of baby carrots - halved
1/2 cup of cauliflower florets
2 whole potato - quartered
1 whole onion - sliced
1 big tomato- chopped fine
2 small green chillies - cut into two
1 tsp ginger garlic paste
1 1/2 tsp heaps of coriander powder
1 tsp of cumin powder
3 tsp heaps of fennel powder
1 tsp white pepper powder
1 tsp of tumeric powder
1/4 tsp of clove powder
1/4 tsp of cinnamon powder
2 tsp of ghee
2 small bay leaves
1 cinnamon stick
3 cloves
3 aniseed
1/2 tsp of cumin seeds
1/2 tsp of fennel seeds
2 cardammon seeds
a handful of almonds - soaked in hot water for half hour and removed skin
a handful of raisins - blend soaked almonds and raisins to a fine paste.
chopped coriander leaves for garnishing.

How to do...
1.  Heat ghee in a pot.
2.  Once hot, add in bay leaves, cinnamon sticks, cloves, aniseed, cumin, fennel and cardamon seeds.
3.  Once they start to pop, add sliced onions, fry till they are soft and golden brown.  Add in green chillies
4.  Add in the tomato and mix well well, cook till it is very soft and mushy.
5.  Add in the powders, stir for a few minute, adding about 2 soup bowl of hot water.
6.  Add in the potatoes and let it cook .
7.  Once the potatoes are three quarter done, add in the carrots and cauliflowers and cook till they are tender.
8.  Add in almond/raisins paste to the gravy, put heat on low fire and boil for a few minutes, add in salt to taste.   Add in chopped coriander before serving.

Serve with rice, chappatis and puris.