vegetable kurma with tomato rice Recipe

method

• In a blender, add coconut, soaked poppy seeds, cashew nuts, chana dal, fennel seeds, black pepper crushed, some water and coarsely grind to a paste. Keep the paste aside. 
• In a pan, heat Fortune Sunlite Oil, add bay leaf , star anise, cinnamon, cloves, green cardamom, and sauté for a minute.
• Add asafoetida, urad dal, roasted chana dal, and sauté until brown.
• Add mustard seeds, cumin seeds, and sauté till mustard seeds splutter.
• Add curry leaves, and sauté for a minute.
• Add chopped onion and sauté for 3-4 minutes. 
• Add ginger- garlic paste and sauté for 2 minutes.
• Add tomatoes, salt and sauté for 3-4 minutes. 
• Add coriander powder, red chilli powder, turmeric, garam masala and sauté for 2 minutes. 
• Add the coarsely ground paste and sauté for 3-4 minutes.
• Meanwhile add water in the blender jar and shake well. 
• Once the oil starts to separate from the mixture, add the water from the blender jar and some more water. Mix well and cook for 5 minutes. 
• Meanwhile take a bowl, rinse and soak Fortune Rozana Basmati Rice and keep aside.
• Add the potato, French beans, cauliflower, carrot, green peas, and mix well. 
• Cover the kurma and cook on another flame. 
• Place the pressure cooker on the gas and prepare for tomato rice. 
• Heat Fortune Sunlite oil in a pressure cooker and add bay leaf, cumin seeds, mustard seeds, cinnamon stick, cloves, star anise, onion, curry leaves, green chilli, urad dal, chana dal, peanuts and sauté till peanuts brown. 
• Add tomato chopped, ginger garlic paste and sauté for 2 minutes. 
• Add tomato puree, salt, soaked rice and mix well. 
• Add water as required and pressure cook for 3 whistles. 
• Meanwhile remove the vegetable kurma from heat and keep aside. 
• Transfer the tomato rice and vegetable kurma to a serving plate.
• Garnish the tomato rice with coriander sprig and kurma with grated coconut and serve hot.