Vegetable Kurma(Korma)

To make a paste

• 1/4       cup decscicated coconut
• 1          tsp fennel seeds(viriyarı)
• 2          oz almonds or cashew
• 2          tbsp poppy seeds
• 1          medium tomato
• 1          tsp ginger paste
• 1          tsp garlic paste
• 1/4       cup yoghurt
• 1/4       cup water

In a blender or a food processor make a paste , using the above ingredients.

Sauce

• 1/4       cup vegetable oil/or ghee
• 1          medium onion, peeled and sliced thinly
• 1          cinnamon stick(1”)
• 6          cloves
• 6          small cardamon
• 1          bayleaf
• 1          tsp black peppercorn
• 12        tsp cumin seeds
• 1          star anise
• 1/2       tsp red chilli powder(or to taste)
• 1          tsp coriander powder
• 1          tsp cumin powder
• 1/4       tsp turmeric powder
•             Salt to taste
• 2          tbsp chopped cilantro
• 2          green chillies halved

Vegetables

You can use any vegetables of your choice.  I have used:

• 1          cup Edamame beans
• 1          medium sweet potato(peeled and diced to 1” cube)
• 1          cup green beans
• 1          cup carrots

Instructions

1. In a medium saucepan heat the oil or ghee, add the sliced onion, cinnamon stick, cloves, cardamon, bayleaf, peppercorn and cumin seeds, and fry it till the onions turn light golden colour.
2. Add the kurma paste and the rest of the spices, cook stirring a few times till the oil separates, about 5 minutes, and the mixture is thick.
3. Add the vegetables and a 1/4 cup water, mix and cook on medium heat for 5 minutes, till the vegetables are done.  Kurma should have medium thick gravy.
4. Serve in a bowl sprinkled with cilantro, and green chillies.
5. Serve it with Naan, chapati and/or rice.