*  Exported from  MasterCook  *
 
                                   KURMA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Indian                           Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2                Medium-sized (4 oz/100
                         Grammes) aubergine, cut
                         Into
                         Three-quarter inch by half
                         Inch (2 cm x 1 cm sticks)
    2       sm           Carrots (4 oz/100 grammes),
                         Peeled and cut into
                         Three-quarter inch by half
                         Inch (2 cm x 1 cm sticks)
    4       oz           (100 grammes) peas
    4       oz           (100 grammes) French beans,
                         Cut into 1 inch (2 and a
                         Half
                         Cm) pieces
    1                    Medium-sized potato (4 oz x
  100                    Grammes), peeled and cut
                         Into
                         Three-quarter inch by half
                         Inch (2 cm x 1 cm sticks)
    2       oz           (50 grammes) fresh grated
                         Coconut
    4                    Fresh hot green chillies
    2       tb           White poppy seeds
                         Quarter tsp salt
    3                    Medium-sized tomatoes,
                         Roughly chopped
    1       tb           Natural (plain) yoghurt
    1       t            Garam masala
    2       tb           Chopped, fresh green
                         Coriander
 
   Place the aubergine, carrots, peas, French beans and
   potato in a medium-sized saucepan. Add 8fl oz (250ml)
   water. Bring to the boil. Cover, turn the heat to
   medium and cook for four minutes or until the
   vegetables are just tender.
   
   Meanwhile put the coconut, chillies, poppy seeds and
   salt in an electric blender. Add 5 fluid ounces (150
   ml) water and grind to a fine paste. Set aside.
   
   When the vegetables are cooked, add the spice paste
   and 5 fluid ounces (150 ml) water. Stir and simmer
   gently for five minutes. Add the tomatoes, yoghurt and
   garam masala. Stir gently to mix well. Bring to the
   boil and simmer gently for 2 - 3 minutes. Turn into a
   serving dish and garnish with the fresh coriander.
   
   TIPS
   
   If you wish to substitute unsweetened, desiccated
   coconut for fresh coconut use 5 tbsps (1 oz/30
   grammes). Barely cover with warm water and leave for
   one hour, then proceed with the recipe.
   
   Coriander is the parsley of India. Mix it with
   vegetables and chicken, use as a garnish and add the
   stems to soup and dals for extra flavour. To keep
   coriander fresh, stand sprigs in a glass of water,
   cover with a plastic bag and keep in the fridge.
   
   Kurma
   
   Westerners who come to Madras, Tamil Nadu’s capital
   city, expecting to find meals made with “Madras” curry
   powder are in for a surprise. Curry powders
   manufactured in this southern Indian city are strictly
   for export. Aromatic spices, fennel seeds and fresh
   coconut are the ingredients that give the superb
   cuisine of Tamil Nadu its flavour and texture.
   
   For this dish, vegetables are “dressed” with a ground
   paste of fresh coconut, poppy seeds and green
   chillies, which is cooked briefly with the vegetables
   so that it is absorbed by them. The dish is best
   served with plain rice and you could also serve it as
   an accompaniment to a meat dish.
   
   Copyright of the British Broadcasting Corporation
  
 
 
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