This chapathy kurma dinner always takes me back to the road trips and the roadside dinners in India. Mix vegetable kurma is a standard fare in many South India restaurants . Quite rightly too , as these go well with rice dishes like Pulao, or Biryani or can be served with flat breads like chapathi, parotta or poori. A healthy serving of vegetables paired with the whole wheat chapathy is a good wholesome meal to have any day .
We fell in love with this dish after spending a few years in Bangalore . Road trips were our weekend thing. Travelling with young kids did call for some planning, but after the initial hiccups we discovered that the one place that we could count on, while on the road, was A2B. It worked well in many of our forays through TamilNadu. Now whenever I think of making Kurma, I am reminded of the hot chapatis and the spicy Kurma served there . That is what comfort foods all about – bringing back warm memories .
I must warn you though , this version of Chapathi Kurma is not the A2B or any restaurant knock off. This is a home style version – quick , easy and healthy.
Peas , carrots , beans, cauliflower , chayote, khol khol , potatoes – all these are vegetables used to make Kurma . Here I have used carrots , beans potatoes and cauliflower.
Heat the pan and add the whole spices and mustard . Once the mustard is popped and spices become fragrant add the chopped onions. Stir fry for a minute and add the ginger and garlic. Once the onion is softened add garam masala and salt followed by the chopped vegetables. Stir fry for a minute , add half cup water cover and cook over medium heat for 10 minutes or till the vegetables are cooked.
Grind the coconut , fennel , cashew nut and turmeric to a smooth paste and add to the cooked vegetables. Mix well and add enough water to make the gravy of desired consistency. Bring it to a gentle boil over medium heat . Taste and adjust salt . Turn off the heat.