Vegetable Korma

If you like to have vegetables cooked in a spicy way, you may try the recipe below. It is something I picked up from a cookery show hosted by Aditya Bal and it turned out good. It has that southern touch of cooking with tamarind, coconut and a host of spices creating a concoction of robust flavour.

Personally, I like cooking vegetables in a number of ways each time with a different variety. I liked the turnout the recipe below produced. If you don't like vegetables spicy, you may not end up liking this, but yes keeping an open mind to a different sort of flavour than your own, you might discover a new taste bud for fine cuisines like this.

Ingredients:                                                    Cooking time: 40 minutes approx. ü  1/2 of a medium sized eggplant (chopped) ü  2 carrots (chopped) ü  200 gm of green beans ü  1 small cauliflower (chopped into florets) ü  Salt to taste ü  1 onion (chopped) ü  1 ½ tbsp of tamarind extract ü  4-5 green chilies (slit lengthwise) ü  Fresh coriander leaves (for garnishing) ü  White oil for cooking For sauté: ü  8-10 curry leaves ü  1 tsp of black mustard seeds ü  For the masala paste: ü  7-8 dry red chilies ü  1 inch of ginger ü  5 cloves of garlic ü  1 tsp cumin seeds ü  5-6 cloves ü  1 tsp black peppercorns ü  1 inch stick of cinnamon ü  1 tbsp coriander seeds ü  1 cup of grated coconut ü  ½ tsp turmeric powder ü  1 tsp red chili powder Method: 1) In a hot pan, dry roast the whole spices together along with ginger and garlic and then grind them into a paste. 2)  Further, dry roast the grated coconut for 2-3 minutes and then add it to the ground spices along with a pinch of salt, turmeric powder and red chili powder. With a bit of water, grind all the spices again into smooth masala paste. 3) Now, heat oil in a wok and as oil begins to smoke, add the ingredients for sauté and allow them to crackle. 4) Add the green chilies and onion and shallow fry the onion till it changes color. 5) Mix in the masala paste; deglaze the pan with a bit of water and sauté for 3-4 minutes. 6) About this time, add the tamarind extract and fold in. 7) Then one after another in the following order, toss in the vegetables – cauliflower, carrots, eggplants and green beans. 8) Season with salt and pour enough water to cover the vegetables. 9) Place the lid on and simmer for 15-20 minutes till vegetables are cooked through. 10) Garnish with fresh coriander leaves and serve hot.