Vegetable Korma

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INGREDIENTS :

1 tbsp Oil
1 Cup Cauliflower, florets
"' Cup Green Peas, Shelled
1 Cup French Beans, Cut into one inch long pieces
1 Cup Carrot, Diced
1 Cup Potatoes, Diced
"' tsp Mustard Seeds
1 Onion, Chopped finely
"' tsp Turmeric Powder
Salt to taste

For the Masala :

2 Cloves Garlic
1 piece Cinnamon
1 tsp Fenugreek Seeds
1 small Onion, Sliced
2 Green Chilies
1" piece Ginger
4 Dry Red Chilies
"' Cup Freshly grated Coconut
5 - 6 Cashew Nuts

METHOD :

Grind together all the ingredients for the masala to a paste and keep aside. Heat Oil in a kadai(wok) and add Mustard seeds, when they start spluttering add Onions and saute till the Onion becomes light brown. Add the Vegetables and stir for a minute. Now add the masala paste, Salt and Turmeric powder. Mix well. Add water and let it cook till the Vegetables are tender and fully cooked.

Serve hot with Rice or with Mysore Set Dosa.