Vegetable Korma

A medley of vegetables in a rich gravy

Ingredients

3/4 cup each of chopped cabbage, beans, carrots, potatoes and cauliflower

1 small onion, sliced

2-3 tbsp. Oil

Salt according to taste

Coriander leaves for garnish

Blend for the gravy:

1/2 coconut, shredded

1 small onion

5-6 garlic pods

1 tsp. ginger

2 tbsp. curd (plain yogurt)

1/2 tsp. poppy seeds

1 tsp. cumin seeds

1 tsp. coriander seeds

3 green chilies

2 dry red chilies

2-3 peppercorns

1/2 tsp. saunf (fennel)

1 small stick cinnamon

1 cardamom

2-3 cloves

1 tbsp. cashewnuts

1 small tomato

2 tsp. thick tamarind juice or 2 tsp. lemon juice

Serve with

        Serve hot with chapatis or plain rice.

Method

1.Steam the vegetables till they are about half done. Remove and set aside.
2.Heat the oil and fry the sliced onion till it starts changing color.
3.Now add the blended masala and fry till the oil starts leaving the sides of the masala.
4.If the masala starts sticking to the pan, lower the heat and sprinkle a little water and continue frying, stirring continuously.
5.When the masala is fried well and turns aromatic, add the half cooked vegetables and salt to taste. Add some water to get a gravy. Mix well.
6.Bring it to a boil on low heat. Cook until the vegetables are soft and tender.
7.Remove from heat. Garnish with coriander leaves. Serve hot.