Tuesday, July 08, 2014

Vegetable Korma

1 carrot,chopped
8-10  beans,chopped
1/4 cup frozen green peas
1 small potato chopped
2 tablespoon grated coconut
1/4 - 1/2 cup coconut milk
1/4 cup water
2 cloves of garlic
3-4 shallots 
1/4 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Salt to taste

For tempering
2 tablespoon coconut oil
1 teaspoon mustard seeds
2 shallots finely sliced
2 dried red chilies

Cook all the chopped vegetables in a pan adding  water,salt and turmeric powder.
Grind  grated coconut,shallots,garlic,cumin seeds with little water to form a smooth paste.
Add the paste to the cooked vegetables and stir well.
Cover and cook on low flame for 3 minutes.
Add the coconut milk, mix well and turn off the flame.
Add 2 tablespoon of coconut oil in a pan and splutter mustard seeds.
Add shallots and saute until it turns brown.
Add dried red chili, stir well and turn off the flame.
Pour the seasoning over the cooked vegetable korma and stir well.
Serve hot with chapati.

*You can use any vegetables of your choice.


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