South Indian variation of vegetables in rich gravy. - MO Korma

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Maureen,

 

Not a Tried and True Recipe(not TNT)

 

This is the South Indian variation of " vegetables in rich gravy " .

My mom adds soaked soya bean curd balls (called Mealmaker in

India) to enhance the flavor and nutrition of the dish.

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

cauliflower 1 small onion, sliced 2-3 tbsp ghee (clarified butter) Salt to

taste Coriander leaves for garnish For the gravy , blend the following into

a very smooth paste: 1/2 a coconut, shredded 1 small onion 5-6 flakes garlic

1 " piece ginger 2 tbsp curd (plain yoghurt) 1/2 tsp poppy seeds 1 tsp cumin

seeds 1 tsp coriander seeds 3 green chillies 2 dry red chillies 2-3

peppercorns 1/2 tsp saunf (fennel) 1 small stick cinammon 1 cardammom 2-3

cloves 1 tbsp cashewnuts 1 small tomato 2 tsp thick tamarind juice or 2 tsp

lemon juice Method Steam the vegetables till they are about half done.

Remove and set aside. Heat the ghee and fry the sliced onion till it starts

changing color. Now add the blended masala and bhunna(fry) till the oil starts

leaving the sides of the masala. This will take a minimum of 15 minutes. Even

if the masala sticks to the bottom of the pan,

don't worry. The more the masala fries, the better the dish will taste. If

the masala starts sticking to the pan, lower the heat and sprinkle a little

water and continue frying, stirring continously. 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. Put it back on the stove and bring it to a

boil on low heat. The vegetables should be done by now. Remove from heat.

Garnish with coriander leaves. Serve hot with chapatis or plain rice.

 

Maureen Mooney <mmooney49 wrote:

I am looking for an easy korma recipe? Anyone have one to share?

 

and a recipe to us emy red lentils....Maureen ....

 

 

 

 

 

 

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