Cooking web notes

Whenever i run out of ginger and garlic, i do prepare this simple version of kurma along with poppy seeds, fennel seeds,coriander seeds and grated coconut...This is how my grandma used to make out her kurma eventhough its quite an easy and simple way of kurma which never  fails in its authentic taste,  with this simple and incredible kurma paste..I still remember my mom used to make this sort of kurma often for our sunday lunch with briyani and raita...This delicious kurma is really quite easy to make out and can do with any sort meats and veggies..I prepared this kurma along with spinach n flax seeds paratha and our dinner turned out really fantastic...Am sending this kurma to CWS-Coriander Seeds guest hosted by RV, event by me..


5nos Eggs (hard boiled)
1no Onion (chopped finely)
1no Tomato (chopped finely)
2nos Green chillies (slit opened)
1/4tsp Red chilly powder
1/2tsp Mustard seeds
1/2tsp Fennel seeds
2nos Bay leaves
2tbsp Coriander leaves (chopped)
Salt
Oil

To Grind:
1tbsp Poppy seeds
1tbsp Coriander seeds
1tsp Fennel seeds
1/4cup Coconut (grated)

Dry roast one by one all the ingredients from the list 'To Grind', ground everything as fine paste with enoug water...Heat enough oil, fry the mustard seeds, fennel seeds and bay leaves until brown, add the finely chopped onions, finely chopped tomatoes ,slit opened green chillies and saute everything until the veggies turns transculent, now add the grounded paste,red chilly powder,salt and saute for few minutes..add enough water and cook the gravy until its turns thick..cut the hard boiled eggs as two pieces and add gently to the cooking gravy...

Cook everything in simmer for few minutes, finally add the chopped coriander leaves and put off the stove...Enjoy along with rotis or any rice dishes...