Ingredients:
Onion 2 small
Tomatoes 250 gms
Coconut 100 gms scraped
Cashew nut 3
Red Chili 3
Green Chili 2
Poppy Seeds ½ table spoon
Jaggery ½ tea spoon
Garam Masala Powder ¼ tea spoon
Coriander seeds ½ tea spoon
Ani seeds ¼ tea spoon
Cumin seeds ¼ tea spoon
Oil and salt to taste
Wash and cut onion and tomatoes into small pieces. Grind coconut, cashew nut, poppy seeds, red chili, green chili and coriander seeds into coarse paste. In a frying pan, put oil and heat it. Season the kurma with aniseeds, cumin seeds and add onions. Fry it till it becomes brown in colour. Then add tomatoes. Fry for 5 minutes. Add the ground paste, salt, jaggery and water. Allow it to boil for 10 minutes. The gravy becomes thick. Garnish with coriander leaves. The kurma is ready.
