Kara boondhi kurma with ghee roast Recipe

Cooking Directions

• STEP 1.In a mixing bowl, soak the boondhis in water for 5 minutes to soften them.
• STEP 2.Meanwhile, heat ghee in a pan and roast the boondhis until they turn crispy and golden brown.
• STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, curry leaves, and chopped onions. Saute until the onions turn translucent.
• STEP 4.Add ginger-garlic paste and saute for a minute.
• STEP 5.Next, add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 6.Add water and bring the mixture to a boil. Simmer for 5 minutes.
• STEP 7.Now, add the soaked boondhis to the kurma gravy and mix well. Cook for another 2-3 minutes.
• STEP 8.Garnish with chopped coriander leaves and serve hot with dosa, idli, or chapati.

Cooking Tips

• Make sure to soak the boondhis in water for a few minutes to soften them before adding them to the kurma gravy.
• Roasting the boondhis in ghee adds a rich and buttery flavor to the dish. You can adjust the amount of ghee according to your preference.
• You can also add vegetables like carrots, peas, and potatoes to make the kurma more nutritious and flavorful.

Storage and Serving

• Kara Boondhi Kurma can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kurma in a pan or microwave before serving.
• Serve the kurma as a side dish with dosa, idli, or chapati for a delicious and satisfying meal.