VEGETARIAN MUTTON KURMA
Ingredients
2 cups of all purpose flour
1/2 cup of green peas (fresh or frozen).
2-3 big ripe tomatoes.
3 tsps chilli powder.
1 tsp turmeric powder.1/2 tsp cumin seeds.
a pinch of baking soda.
2 big red onions.
4 green chillies.
4 cloves of garlic1 small piece of ginger.
1 tsp poppy seeds (khuskhus).
2 tsps coriander seeds (dhania).
2 tbsp grated coconut (fresh or frozen).
1 stick cinnamon.
3 cardamom pods.
1 spring curry leaves.
a handful of cilantro leaves for garnish.
1 tsp gheeoil for frying.
salt to taste.
Method:
1.Add 1/2 tsp salt, 1/2 tsp chilli powder, 1 tsp ghee and a big pinch of soda
to the flour.
2.Knead into a chappati-like dough with water.
3.cover and let it rest for 3-4 hours .
(I only let it rest for 1/2 hour and it turns out fine) .
4.Make 1/2 inch thick rolls and steam the rolls for 15 minutes.
5.I steamed it in a pressure cooker without the "weight" on top.
6.When the rolls are cool enough to handle, cut them into 1/2 inch slices.
7.Deep fry the pieces till they are a lovely golden color.
8.Grind the coconut, coriander seeds, cumin seeds, onions, garlic,
ginger,green chillies, chilli powder and turmeric to a smooth
paste withvery little water.
9.Heat 2 tbsp of oil in a heavy bottom saucepan.
10.Add the cinammon stick, cardamom pods(whole) and
curry leaves.
11.Add the ground paste and fry till this a wonderful aroma.
12.Add the tomato pieces and fry till the tomatoes get cooked well.
13.Add salt, peas and the fried mutton pieces and 1/2 a cup of water.
Let simmer slowly till the dough pieces are as tender as you
would like them.
Garnish with cilantro leaves and serve hot with chappatis, rotis or rice.