Vegetable Kurma

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

Do check what my fellow bloggers are making for this Marathon #19