Monday, February 16, 2009

Gobi, Butterbeans N Mint Kurma/Gravy

Mint kurma, is quite a flavoursome gravy prepared with coconut, bunch of mint leaves and few spices, roasted together n grounded them as fine paste, cooked up with a cup of few veggies...this kurma goes prefectly as side dish for rice, rotis..its such a lovely dish, even kids with love much, for a change i just added few pressure cooked butter beans to this kurma as i bought recently a packet of dry butter beans....Butter Beans come in two varieties: a large plump white bean which originated in Peru, also know as Lima Bean; and a smaller bean from Mexico. Butter Beans have a mild flavour and a buttery, mushy texture. Butter Beans are popular in soups and casseroles.Nutritionally, butter beans are an excellent source of fibre, a source of protein and contains many other important vitamins and minerals. They are low in total fat and are gluten free, as i used butter beans in this delicious mint kurma this post goes to My Legume Love Affair - Eighth Helping by Susan of The Well Seasoned Cook...also to JFI-Cauliflower guest hosted by Paajaka, event started by Indira...


1cup Cauliflower florets
1no Carrot (pieces)
1no Potato (pieces)
1/2cup Butter beans ( pressurecooked)
1no Onion (chopped)
2nos Whole spices( bayleaves, cloves, cinnamon sticks)
Oil
Salt

To Grind:
1/2cup Grated Coconut
1tsp Garam masala
1tbsp Ginger pieces
5nos Garlic cloves
2nos Green chillies
2tbsp Roasted gram
1tsp Fennel seeds
1tsp Black peppercorns
1bunch Mint leaves

Heat few drops of oil n add the fennel seeds, black peppercorns, ginger pieces n garlic cloves n fry them for few minutes, keep aside..add now the mint leaves n grated coconut , fry until the mint leaves shrinks..take everything together in a food processor n blend everything as fine paste, keep aside..

Heat enough oil n add the whole spices, fry them until they turn brown..add the chopped onion n saute until they turns transparent, add the carrot pieces, followed by potato pieces n cauliflower pieces, add enough salt n cook in simmer, add the grounded paste, cooked butterbeans n saute everything in simmer for 10minutes..add enough water to make them as gravy, bring them to boil n cook until the veggies get well cooked...

Serve hot with rice, rotis etc!!!

18 comments:

  1. Wow! Seens delicious traditional mint kuruma my grandma makes.. Good work dear! Long time since i buzzed you! Belated Valentine's day wishes! ;)

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  2. Do pick up ur award from my blog dear :)

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  3. Butterbeans sound new to me. Looks spicy and yummy....

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  4. The word Kurma makes me salivate, looks delicious! :)

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  5. Looks yummy..Nice combo and i am sure this would have tasted awesome..

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  6. Sounds so flavorful,have never tried grinding mint leaves,sounds good!

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  7. Nice korma, like the addition of butterbeans...healthy choice for veggies.

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  8. I love kurma like this especialyy with appoms.Delicious.

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  9. The kurma looks delicious...I love mint based gravies...

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  10. I love adding mint to kurma,the beans and veggie is filling combo for a kurma and very healthy too:)

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  11. I love mint kurma, the bean makes me feel hungry.

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  12. My..thats looks awesome..gravy is so rich..loved that platter too..:)

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  13. Very traditional one...the flavor of mint is incredible....wonderful recipe!

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  14. hummm perfect choice for the event and looks so yummy

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  15. My mom too makes it. Wow, seems delicious

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  16. looks creamy and yummy.. must be tasty.

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  17. mint kurma vaaasana inga varaikum varudhu priya... lovely combo..shud have taste delicious.

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