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INDIAN
RECIPE OF THE DAY (November 5th 2006):
Vegetable Korma
by Sunita
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, 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: 1. Steam the vegetables till they
are about half done. Remove and set aside. 2. Heat the
ghee and fry the sliced onion till it starts changing
color. 3. 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. 4. When the masala is fried
well and turns aromatic, add the half cooked vegetables
and salt to taste. 5. Add some water to get a gravy.
Mix well. 6. 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. 7. Garnish with coriander leaves.
serve hot with chapatis or plain rice.
BON APÉTIT.....
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