Kurma normally is considered a rich side dish with vegetables and normally eaten with roti, poori, chapathi and so on. This recipe is one that I learn't from my MIL. This can be eaten with idli, dosa and also with roti and chapathi. It has all the flavors a kurma has and yet it is very light on the tummy.
Big Onion - 1 thinly sliced
Tomatoes - 3 thinly sliced
Garlic - 3 cloves chopped / sliced
Mint and Cilantro leaves - a few
Coconut - 3 tbsp , Kuskus - 1 tbsp - grind the two together into a fine paste with water
Garam masala - 1/2 tsp
Cumin seeds - 1/4 tsp
Turmeric Powder - 1/4 tsp
Chili powder - 1 tsp
Coriander powder- 1 tsp
Salt to taste
1. Pour oil in kadai add the garam masala, cumin seeds, turmeric powder followed by the onions and the garlic.
2. When done add the tomatoes, chili powder, coriander powder and stir it till the masala smell goes.
3. Now add the ground paste, salt and 1 glass of water
4. Add the mint and cilantro leaves when the gravy starts to boil.
5. Let it boil for sometime and when the aroma arises, switch off your stove top and let it set for sometime.
Unlike the other kurmas that we make, this one need not be thick, it can be a little watery.Serve hot.