Day 2 of Blogging Marathon, under Gourmet Gravies, Im posting the versatile Vegetable Korma. This is a very common gravy in our households. We usually make it with some veggies, and coconut gravy. My grand mom used to make it cashew paste and fried cashew nuts. I always remember her and my Athai when I make this, both of them love it. Especially Athai loves it with Dosa. She is in Australia now and I miss her so much.
Ingredients
Mixed veggies - 2 cups
I used beans, carrot, capsicum and cauliflower
Onion sliced - 1 cup
Tomato - 1 cup
Coconut - 1/2 cup
Cashew nut - 10
Coriander - a small bunch
Red chili powder - 1 tbsp
Coriander powder - 2 tbsp
Green chili - 3
Salt to taste
Oil as required
Spices - cardamom, clove, bay leaf
Method
Cut the veggies into small pieces and boil them except capsicum
In a heavy bottomed wok , heat a little oil
When the oil is hot add the spices and saute for a minute
Add the sliced onions and cut tomatoes into the oil and saute till they are soft and done
In the mean while, blend coconut, 5 cashew nuts and green chili into a smooth paste with very little water
Now add the capsicum into the sauteed onions and tomato
When the capsicum is somewhat half done, add the boiled veggies
Followed by the coconut, cashew nut paste and the spice powders
Adjust salt and add chopped coriander leaves
Let this boil and come to a gravy consistency
Serve hot with Dosa or chapatti or Idli