Vegeteable Korma

Ingredients :

Vegetables - carrot, peas, lima beans, cauliflower, green beans - chopped.
1 small onion, sliced
2-3 tbsp ghee (clarified butter)
Salt to taste
Coriander leaves for garnishing.

For the 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 yogurt), 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 cinnamon, 1 cardammom, 2-3 cloves, 1 tbsp cashewnuts, 1 small tomato, 2 tsp thick tamarind juice or 2 tsp lemon juice.

Method :

Steam the vegetables till they are about half done.Remove and set aside.Heat the ghee and fry the sliced onion tillit starts changing color.Now add the blended masala and fry till the oil separates. This will take a minimum of 15 minutes. The more the masala fries, the better the flavour. Lowerthe heat and sprinkle a little water and continue frying and stirring continuously.When the masala is fried well and turns aromatic, add the half cooked vegetables and salt. Add some water and mix well.Put it back on the stove and bring it to a boil on low heat.
Once the vegetables are done, remove from heat. Garnish with coriander leaves. Serve hot with chapatis or plain rice