Ingredients:

• Aloo, big – 2
• Cucumber – 3
• Tomato, big – 1
• Green peas – 1/4 cup
• Green chillies – 5
• Mint stalks – 3
• Coriander to garnish
• Grated Coconut – 4 tbsp
• Oil – 2-3 tsp
• Garam Masala – 1/2 tsp (optional)
• Red Chilli powder – 1/2 tsp (optional)

Method:

1. Grind mint, chillies, peas, 2 tbsp of grated coconut by adding little water.
2. Grate 2 cucumbers and cut one into big chunks.
3. Peel potato, cut into big chunks.
4. Put tomato whole, cucumber (grated and chunks) and potato chunks with little water and 2 tbsp grated coconut in a pressure cooker, cook for 2-3 whistles.
5. When it is cool remove tomato skin and break with knife or spoon
6. Heat 2-3 tsp oil in a kadai.
7. Add jeera, mustard seeds and let them splutter.
8. Add ground mint followed by cooked vegetables, stir well.
9. Cook for some time on medium heat till you get a kurma consistency.
10. Add salt, chilli powder, garam masala.
11. Cook for a minute, covered.
12. Garnish with coriander leaves.

Recipe courtesy of Sify Bawarchi