South Indian Cookbook

Indian Vegetable Recipe
or Vegetable Korma

Southern Indian cuisine is a celebration of vegetarian cooking. This South indian vegetable recipe is a typical way of preparing the vegetables in a savory curry or masala. This recipe is often referred to as vegetable korma or Kurma. You can use a variety of vegetables in this recipe, depending on what is available to you in your area. I have included the most common ingredients for an indian vegetable recipe. For those who prefer fewer starches, decrease the amount of potatoes. There are two parts to the sauce of this recipe; there is a paste made of onions and seasonings and ground in a blender or food processor and also the seasonings added to frying pan which will not be pureed. Later in the preparation of this dish, they are added together.


Ingredients:
1 cup Carrots, cut into small dice
1 cup Green Beans, cut into small dice
2-3 medium Potatoes, cut into small dice
1/3 cup Green Peas
1 Tomato, diced

Masala Puree or Paste:
1-2 tablespoons Oil
3 Cloves
1 inch piece Cinnamon bark
1 bunch Coriander leaves (also called Cilantro or Chinese Parsley)
1 inch piece fresh Ginger, minced
1/2 Coconut, grated
5 Green Chilies (or more if you like it Hot!)
1 medium Onion, diced

Seasoning:
2 tablespoons oil
1/4 teaspoon Fennel
1 teaspoon Mustard Seeds
3 Cardamom Pods
10 Curry Leaves
1 large Onion, diced
1 teaspoon Turmeric Powder
Salt, to taste

Prepare the vegetables as indicated in the ingredients list. For the paste, heat the oil in a large, heavy fry pan and add the cloves and cinnamon bark and fry for a minute. Add the ginger, chilies, and onion and fry until the onions are translucent. Remove from the heat and stir in most of the bunch of coriander leaves, chopped. Reserve the remainder of the leaves for garnish. Puree the mixture in a blender or food processor with the coconut. Set the puree aside.

Heat the second oil in the same frying pan and once it is hot (starting to shimmer, before smoking) add the fennel, mustard seeds, cardamom pods and curry leaves. Fry for only a minute or two. Add the onions and fry until translucent. Add the Turmeric powder and the vegetables, stirring well. Cook for 2-3 minutes. Add the Paste and a little water if needed. I often have some hot water nearby to add, making sure not to let the pan get too cold. Cover and simmer until the vegetables are cooked. Serve garnished with the coriander leaves.

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