Potato – 2 Nos
Kara Boondhi – 1 cup
Big onion (medium size) – 1 No
Tomato – 1
Red ChilliPowder – 1/2 teaspoon
Coriander Powder – 1/2 teaspoon
Turmeric powder – ¼ teaspoon
Salt – 1 teaspoon or as per taste

 To grind:

Coconut gratings – 2 tablespoon
Cashewnuts – 4 to 5 Nos
Puffed gram dhal – 1 teaspoon
Garlic cloves – 2 Nos
Fresh ginger – 1 “ piece
Green Chillies – 1 to 2 Nos
For seasoning:
Oil – 2 tablespoons
Fennel seeds – 1 teaspoon
Cinnamon stick – 1 small piece
Cardamon – 1
Cloves – 2 Nos

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Kara Boondhi Kurma

. Cook potato till soft and remove the skin. Cut it into medium size pieces.
. Chop onion and tomato finely.
. Grind Coconut gratings, Cashew nuts, puffed gram dhal, Garlic cloves, Fresh ginger, Green Chillies, together to a fine paste.
. In a kadai put the oil and when it is hot add cinnamon stick, cardamom, cloves and fennel seeds.
. When it is slightly fried, add chopped onion and fry till it turns transparent.
. Add tomato pieces along with salt, turmeric powder, red chilli powder, coriander powder and stir it.
. Fry till tomato mashed well. Now add potato pieces and mix well. Add the ground paste.
. Mix once again everything well and add enough water to cover the potato.
. Close with a lid and cook till it starts boiling. Allow to boil for few more seconds.
. Remove from stove, add kara boondhi and stir well.
. Can be served with any mild pulao / Indian bread.


Tags: , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Seo wordpress plugin by www.seowizard.org.