PREP TIME: 15 Mins
COOKING TIME: 20 Mins
Ingredients – to cook and grind
Green Chilli -2
Ginger – ½ inch piece
Garlic – 5 pods
Onion – 1 chopped
Tomato – 1 Chopped
Coconut – ¼ cup
Ingredients – for gravy
Romano Beans – 1 cup
Bay leaf – 1
Cloves – 2
Cinnamon stick – 1
Urad dal – ½ teaspoon
Fennel Seeds – ½ teaspoon
Turmeric powder – ¼ tea spoon
Oil – 2 teaspoon
Salt – to taste
Chilli powder – 1 tea spoon
Coriander powder – 1 teaspoon
Roasted cumin powder – ½ teaspoon
Procedure
STEP 1: Heat oil in pan, add ginger, garlic, green chilli, onion and tomatoes. Let it cool down to room temperature, add coconut and grind it a fine paste.
STEP 2: Heat oil in a pan, add bay leaf, cinnamon, cloves, urad dal and fennel seeds.
STEP 3: Add the onion – tomato – coconut paste.
STEP 4: Cook for a minute and add turmeric powder, chilli powder, coriander powder, roasted cumin powder and salt. Add little water if the mixture is dry. Cook for 5 minutes.
STEP 5: Add in the Romano beans and 2 cups of water. Cover the pan and cook till the gravy thickens and the beans are cooked.
STEP 6(Optional): Garnish with some curry leaves and serve.
TIP: This kurma can be served with chapathi, naan, poori or rice.