Poori Bhaji when mentioned, we usually consider it to be poori served with dry potato sabzi, but at my hometown Belgaum, Poori Bhaji means poori served with mix veg kurma or patal bhaji usually sprouts gravy or potato curry. Today I’d like to share my version of mixed vegetable kurma recipe that is creamy, spicy, flavourful, loaded with vegetables and is an awesome accompaniment to go with pooris, chapati, roti, rice. 

RECIPE :
Ingredients :
Fresh masala to be ground to a paste
  • 1/4th cup freshly scraped coconut
  • 7 cashews
  • 1 tsp poppy seeds
  • 1 tsp fennel seeds
  • 2 cloves
  • 1 green cardamom
  • 1/2” cinnamon
  • 2 black pepper
  • 1 green chilly
Mix vegetables ( all vegetables should be cut into small cubes of same size)
  • 1/2 cup small sized cubed potatoes
  • 1/2 cup cauliflower florets cut into small florets
  • 1/2 cup french beans cut into roundels
  • 1/4th cup carrots cut into small cubes
  • 1/4th cup green peas
To prepare the gravy
  • 2 tbsp oil
  • 1 tsp ghee
  • 1 tsp fennel seeds 
  • A sprig of curry leaves
  • 1 bay leaf
  • 1 green chilly slit lengthwise
  • 2 tsp chopped garlic and 1/4th” piece of ginger ground to a paste
  • 1/2 cup onion finely chopped
  • 1/2 cup tomato finely chopped
  • 1/4th tsp turmeric powder
  • 2 to 2 1/2 tsp kashmiri red chilli powder (as per spice required)
  • Salt to taste
  • Finely chopped coriander leaves to garnish
METHOD :
  • Rinse the vegetables of your choice and cut into cubes of same size. Rinse the cauliflower florets well and dip them in hot water to which turmeric and salt is added to get rid of impurities if any. 
  • Dry roast the poppy seeds on low heat just a bit, ie till the seeds just slightly change colour. Stir continuously while doing so to prevent it from getting burnt. Switch off the flame, tranfer to a plate and keep aside. Boil enough water to soak the cashews in it for 10 minutes. Drain the excess water, rinse the cashews and grind them along with fresh coconut, poppy seeds, fennel seeds, cloves, green cardamom, cinnamon, black pepper, small green chilly adding enough water to get a smooth paste. 
  • Heat oil + ghee in a pan, add fennel seeds, bay leaf, saute, add slit green chilly, curry leaves, finely chopped onions, saute till transluscent, add ginger garlic paste,  saute till it loses its raw flavour, add  tomatoes, saute well till soft, add turmeric powder, red chilli powder and salt as required, saute well, then  add potatoes, saute  till spices coats the potatoes, Add in the potatoes first as they take longer to cook than the other vegetables used.
  • Add the ground coconut paste, saute well, add enough water to get an even consistency. Cover and cook till the potatoes are  3/4th  cooked and the fresh masala paste also loses its raw flavours and is cooked. Add in the chopped vegetables, mix well. Cover and cook till done. The veggies added should be crunchy and don’t take much time to cook.  The consistency of kurma is neither too thick nor thin. Garnish with coriander leaves. Serve hot with pooris, chapati, roti or even rice.
NOTE :
  • Usually pre boiled veggies are added to the kurma, but when added at a later stage it keeps the vegetables crunchy and colourful as well and enhance the taste of the kurma. Also carrots, tender beans, green peas and cauliflower do not require much time to cook.
  • Adding cashews to very hot water helps to give a smooth paste. 
  • Addition of cashewnuts and poppy seeds help to give an uniform consistency to the gravy.
  • Adjust spice level to your choice. If you want it less spicy, skip adding green chillies or reduce quantity of  red chilli powder but the proportion of other spices stays as is.