Vegetables Korma

Ingredients:

• A big bowl of seasonal vegetables (potato, carrot, French beans, green peas) (cut in medium cubes)
• 1 cup of grated coconut
• 1 big onion (chopped)
• 1 teaspoon ginger paste
• 2 teaspoon garlic paste
• 2 tablespoon green chili paste
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon fennel seeds
• 1" cinnamon
• 2 green cardamoms
• 2-3 cloves
• 2 tablespoon chopped green coriander
• 1/2 cup of mustard oil
• Salt & sugar to taste

Preparation:

1. Make a paste with coconut, fennel seeds, cloves, cinnamon, cardamoms and keep aside.
2. Heat the oil in a pan, sauté the chopped onion and fry till light pink.
3. Add vegetables and fry for 3-4 min.
4. Add turmeric, coriander powder, garlic-ginger paste, chili paste and cook properly.
5. Add salt & sugar to taste, a cup of water and cook for 5-6 min in a medium flame with cover.
6. When gravy becomes thick and vegetables are soft, add coconut paste and mix well.
7. Again cook for 2-3 min and then remove from gas.
8. Sprinkle chopped green coriander and Serve hot with Paratha's.

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