Veg Keema Curry:

Veg-Kheema Curry. Minced Veggies Curry. Kai Kothu Kari Kuzhambu.

When pantry is full with lots of veggies….some of us will have hard time….deciding which one to cook first! My idea is….take little bit of everything throw into one dish! I prefer making veg-biriyani or vegetable korma….after a heavy shopping day! So on the other day….I got remembered of this dish….we used to have in Punjabi Dhaba! Here you go…

Ingredients:

Veggies(of your choice)finely minced
Onion grated 1 cup
Tomatoes pureed 2 cups
Ginger-garlic paste 1 spoon
Tamarind paste 1/4 spoon
Salt
Turmeeric /4 spoon
Chili powder 1 spoon
Butter Few cubes.

Method:

In a wide wok, melt butter. Add ginger-garlic paste and fry for 2 minutes.

Followed by onion paste. Fry real good, maybe until its golden color.

Now add tomato puree as well. Cover and cook for a while.

When oil shows up on sides, add salt, turmeric and chili powders to it.

Further add minced veggies. Cook without lid for about 5-7 minutes.

Then add tamarind water and allow this to boil. Wait till the gravy thickens and oil shows up on sides. Remove from heat.

Serve warm to go with your Roti, Naan, Kulcha, Paratha or Chappathi.