Carrot Kurma

Ever since I had Kurma Parotta in Chennai Hotel Saravana Bhavan, I always wanted to try it.. Here's my take on South Indian Style Carrot Kurma.

Ingredients
Carrots - 4 to 5 (finely chopped)
French Beans - 5 to 6 (finely chopped)
Potato - 2 (finely chopped)
Onion - 2 (finely chopped)
Green Chilli - 1slit into two
Ginger - 1/2inch (finely chopped)
Garlic - 3 pods (finely chopped)
Curry leaves - 1sprig
Cinnamon sticks - 2 inches (broken into two)
Bay leaves - 1 (optional)
Garam Masala - 1 tsp
Red Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Salt to Taste
Oil - 2 tbsp

To Soak and Grind
Cashews - 6 to 7
Poppy seeds - 1.5 tsp
Coconut - 1/3 cup

Method

1. Heat oil in a 2 or 3 liter cooker, add Mustard seeds, curry leaves, cinnamon sticks, bay leaves, garam masala powder
2. Wait for a minute, add Chopped garlic, ginger, onions and tomatoes
3. Saute for 2 minutes, add turmeric powder and chopped carrots, beans and potatoes
4. Add red chilli powder and salt to taste
5. Add water till the level veggies are immersed in water
6. Grind the ones mentioned in "To Soak and Grind" after soaking for 30 mins into a fine paste
7. Cook for just one whistle and allow it to release naturally
8 B t back to heat and add the ground paste and just simmer for 2mins
9. Serve hot with chapati, Parotta, idly, Idiyappam, or even hot rice

Tips to note:
1. You may also add other whole spices like black and green cardamom, cloves etc and reduce garam masala
2. You may add other veggies like peas, cauliflower, capsicum to make to more nutritious and colourful