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Sunday, 21 June 2015

Vegetable Korma (South Indian Style)


         Here is an awesome mixed vegetable curry to be had with either rice or chapattis. Keep the gravy consistency as preferred if having with either of them. Choice of veggies is an individual choice which can differ. This delicacy is very much a part of any restaurant menu. 

          There are many versions to this exotic dish and it differs from one region to the other. It is best enjoyed with naan, roti, chapatti, parathas or pooris. It also tastes great as a side dish with jeera rice or khushka Biryani (plain pulao). Here is a step by step guide to preparing it.






  • 4-5 cups mixed veggies, chopped
  • (eggplants, bottlegourd, raddish, raw papaya, red pumpkin, cauliflower, etc)
  • 2-3 tbsp. oil
  • 1 tsp. mustard seeds
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4-5 cloves
  • 1 onion, chopped
  • 1 sprig curry leaves
  • 1 tsp. ginger-garlic paste
  • 1 tomato, chopped
  • 2 tbsp. yoghurt
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tbsp. roasted coriander-cumin powder
  • 1 tsp. garam masala powder
  • coriander leaves, lemon wedges & fresh chilly to garnish (Opt)





          Steam the veggies and keep aside. Alternatively it can be half boiled too. Heat oil in a pan and temper with mustard seeds, cinnamon, cardamoms and cloves. 

          After it stops spluttering, add the onions and curry leaves. Saute till light brown. Add the ginger-garlic paste, and all the dry spices (except salt), mixed with some water to form a paste. Continue to saute till oil separates.

          Now add the tomatoes and fry till it is completely mashed. Add the yoghurt and continue to saute till dry. Add the veggies and combine well. Fry for a minute or two on low flame.

          Add 1 cup water and salt. Cover and cook till the gravy thickens. Serve, garnished with coriander leaves.




                            Heat oil and temper with mustard seeds, cinnamon, cardamoms and 
                            cloves.



                              Add onion and curry leaves. Saute till light brown.



                           Add the ginger-garlic paste and all the dry spices mixed with little water.



                             Saute till oil separates and add the tomatoes. Fry till mashed up.



                            Now add the yoghurt and saute till dry.



                             Add the veggies, followed by..............



                             .........water and salt. Cover and cook till the gravy thickens.



                             Serve, garnished as a side dish with either rice or chapattis.
                    






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