Mushroom Kurma Recipe

Ingredients :

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

Method :

• Grind masala ingredients in a blender with 1/3 cup of water into a 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.