VEGETABLE KURUMA - using coconut milk

Vegetable kuruma, the most common side dish with chappathis and puris in vegetarian hotels. 
 INGREDIENTS

1. 1 cup cauliflower florets(100 gms.)
2. 1 medium sized potatoes, cubed(130 gms.)
3. 1 medium sized carrot , cubed(130 gms.)
4. 1/2 cup frozen peas(optional)(40 gms.)
5. 1 medium sized onions finely chopped(125 gms.)
6. 1 medium sized tomatoes finely chopped(100 gms.)
7.  a small piece of ginger and 2 green chilies finely chopped 
8. 1 tsp coriander powder
9. 1 tsp turmeric powder
10. 1/2 tsp cumin powder
11. 1 tsp fancy garam masala or 1 inch stick of cinnamon, 1 star anise and 1 bay leaf
12.  water for cooking
13. coconut milk from 1 cup coconut squeezed twice.
14. 2 Tbsp. oil
15. handful coriander leaves chopped
16. lemon juice as per taste 
17. salt to taste

METHOD

• Heat a pan till warm. Put 2 Tbsp oil in that. When the oil is hot put the chopped onions, sauté till the raw smell goes .
  

• When the raw smell of the onions goes off , add the chopped ginger and green chilies.
  
  
  
  
  

• Sauté until the onion mixture turns translucent. Then add 1 tsp coriander powder, cumin powder, turmeric powder. Give it a good stir. Cook for a minute.
  

• Add the tomatoes. Saute .
  

• Give it a quick stir and cover and cook over medium low heat till the oil releases from the paste.
  
  
  
  

• Add in the vegetables.
  
  
  
  

• Give it a quick stir . Add 1/2 cup water. Cover and cook on medium high heat, till the vegetable are done. About 5 minutes.
  
  
  
• After the vegetables are cooked , add 1/2 tsp fancy garam masala  or the whole spices and salt ,stir and add in the chopped coriander leaves.
• Once the vegeatables are cooked, turn off the stove and add in the coconut milk after 5 minutes.
• Close the pan for a minute and let the coriander leaves release its aroma.

                                           

      

• Stir well . Leave it covered for 30 minutes. Then check for salt , and also dilute using hot water as necessary. 

• Taste and check for salt. Serve with chappathis .
  

NOTES

• The onions and tomatoes can be chopped finely in a chopper. I use a Vidalia chopper for this.
  
  
  
  
  

• Some types of potatoes take longer time to cook. Carrots and cauliflower have almost the same cooking time . So if you must, add the potatoes first , cook for 3 minutes , then add the rest of the ingredients.
• Using whole spices instead of powdered garam masala, gives a nice smoky flavor which I like and which gives a restaurant style taste.
• You can use ground coconut instead of coconut milk. Just grind the coconut(1 cup) finely and add it to the curry instead of coconut milk.
• The vegatables can be steamed in a steamer while you saute the onion-tomato. That is more quick.