Kaye Korma (Mixed vegetables with curry leaves)
Ingredients
- 1 cup Potatoes peeled, diced
- 1 cup Green pumpkin hara kaddu, diced
- 1 cup Green peas hara matar, shelled
- 1/2 cup Carrot gajar, diced
dry roast and powdered:
- 1 tsp Turmeric haldi powder
- 1 tbsp Fennel mod saunf seeds
- 4 Cloves laung
- 1 Cinnamon dalchini, small stick
- 6 Green cardamom choti elaichi
- 1 tbsp Poppy seeds khus khus
- 1 tsp Cumin jeera seeds
3 1/2 floz Vegetable oil
- 1 3/4 oz Onion paste
- 2 tsp Ginger adrak paste
- 1 cup Tomatoes chopped
- 3 1/2 oz Coconut nariyal, fresh, grated
- Salt to taste
- Red chilli powder to taste
- 1/2 cup Curry leaves kadhi patta
Instructions
- Dry roast the spices in a pan or griddle (tawa) and then powder them together.
- Heat the oil in a wok (kadhai); add the onion paste. Saute till the oil separates. Add ginger paste and tomatoes. Cook for 3 - 4 minutes; add 1/2 cup coconut, potatoes, green pumpkin, green peas, and carrots. Stir-fry for 5 minutes on high heat, then lower heat, add salt, red chilli powder, and a little water. Cook covered for 10 - 12 minutes or till the vegetables are tender.
- Serve hot garnished with curry leaves and the remaining coconut.
Calories: 255 kcal
Carbohydrates: 36 g
Protein: 8 g
Fat: 10g
Saturated Fat: 8 g
Trans Fat: 1 g
Sodium: 33 mg
Potassium: 734 mg
Fiber: 11 g
Sugar: 6 g
Vitamin A: 5703 IU
Vitamin C: 1221 mg
Calcium: 366 mg
Iron: 4 mg