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Kurma - Fresh Curry


Eggplant – cut in ¾” × ½” 
½ medium-sized
Small carrots – peeled – cut in ¾” × ½” 
4 ounces
French beans  - cut in 2” pieces
4 ounces
Potato – peeled – cut in ¾” × ½” 
1 medium-sized
Fresh grated coconut
2 ounces
Fresh hot green chillies
White poppy seeds
2 tbsp
¼ tsp
Tomatoes – rough chopped
3 medium-sized
Plain yoghurt
1 tbsp
Garam masala
1 tsp
Fresh cilantro leaf
2 tbsp

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. To prepare: Place the aubergine, carrots, peas, French beans and potato in a medium-sized saucepan. Add 8 fl oz 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 water and grind to a fine paste. Set aside. When the vegetables are cooked, add the spice paste and 5 fluid ounces 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 tbsp. 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.