Ingredients:
- Mixed vegetables: carrots, beans, green peas, potato (adjust quantities as preferred)
- Salt
- Oil
- Fennel seeds
- Onion, finely chopped
- Green chili, slit
- Curry leaves
- Ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- A pinch of pepper powder
- Water (used to cook vegetables)
- Coconut and cashew paste (blend 1/4 cup grated coconut and a handful of cashews with a little water to make a smooth paste)
- Ghee (optional, for extra taste)

Instructions:

1. **Cook the Vegetables:**
- In a pressure cooker, add the chopped vegetables (carrots, beans, green peas, and potatoes).
- Add salt to taste.
- Close the lid and cook for 1 whistle. Allow the pressure to release naturally.

2. **Prepare the Kuruma Base:**
- Heat oil in a pan.
- Add fennel seeds and let them splutter.
- Add finely chopped onions, slit green chili, and curry leaves. Sauté until onions turn translucent.
- Add ginger-garlic paste and stir well until the raw smell disappears.

3. **Combine and Cook:**
- Add the cooked vegetables to the pan and mix well.
- Stir in 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of garam masala.
- Add a pinch of pepper powder. Stir and cook until the raw smell of the spices goes away.

4. **Final Touches:**
- Pour in the water used to cook the vegetables. Adjust salt if needed.
- Bring it to a boil, then add the coconut and cashew paste. Stir well to combine.
- Let it simmer for a few minutes until the kuruma reaches your desired consistency.
- For extra taste, add a spoonful of ghee and mix well.

5. **Serve:**
- Garnish with fresh coriander leaves if desired.
- Serve hot with rice, roti, or your favorite bread.

Enjoy your delicious and creamy Vegetable Kuruma!

#vegetablekurma #vegetablekuruma
#kurumarecipe

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