Pattani Kurma is one of my favourite side-dishes for chapathi/parota. This is a Tamil-based recipe. The amount presented here serves four.

Ingredients:

Potato - 3 or 4
Green peas - 1 cup
Grated coconut - 1/2 cup

Fennel seeds - 1 tsp

Cashew nuts - 5
Curry leaves - 7

Bay leaves - 2

Cinnamon - 2

Cloves - 2
Onion - 1
Tomato - 2
Ginger garlic paste - 1 tsp
Red Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander leaves - for garnishing
Salt
Oil

Direction:

1. Soak peas overnight. Pressure cook it with potato (3 whistles should do).

2. Blend coconut, cashew nuts and fennel seeds with water nicely and keep aside.

3. In a large pan, heat oil and add cinnamon, cloves, bay leaves and curry leaves.

4. Add chopped onion and fry till it turns golden brown. Then add ginger-garlic paste and fry till the raw flavour has left.

5. Add chopped tomato and turmeric powder. Then add the boiled potatoes and peas.

6. Add salt, red-chilli powder and coriander powder with 1/2 cup water and boil for 5 minutes.

7. Now add the blended coconut mix and boil the kurma in medium flame.

8. After 5-7 minutes, garnish with coriander leaves and the kurma is ready to serve with roti or parota.

This is my entry to CFK-Potato hosted by Deepa, initiated by Sharmi.