From aureen@students.nospams.edu Mon Oct 15 12:07:35 2001 Date: 15 Oct 2001 01:02:05 GMT From: aureen Newsgroups: rec.food.recipes Subject: Vegetable Korma Followup-To: rec.food.cooking, rec.food.recipes Hi, I saw a request for Vegetable Curry. As I am from India, I want to ask the question, "what kind?". In India, curry is a generic term, so, I am unsure what recipe I am supposed to contribute to the person who has requested it. But, I am submitting this recipe. A. __ Vegetable Korma 2 cups vegetables cut in chunks, they could include, fresh peas, carrots, cauliflower and potatoes 5 cloves of garlic 1" piece of ginger 1 large onion 1-3 jalapeno pepper(s) (or according to taste) 1 tsp fennel seeds 1/4 tsp turmeric 1 large bunch of cilantro (washed) 1 tsp black poppy seeds (available in Asian stores or at Gourmet Food stores) 4 large tomatoes 1 can coconut milk (available in Asian stores or the local supermarket) salt to taste 1 Tbsp butter or olive oil for sauteeing 1 cup yogurt 1 tsp garam masala (available in Asian stores) Wash, and cut the vegetables into chunks and keep aside. In a grinder or with a mortar and pestle, grind/pulverize the fennel seeds and poppy seeds. Keep aside. In a blender, puree the garlic, ginger, half of the onion, half of the bunch of cilantro and the jalapeno peppers. Keep aside. Chop the other half of the onion finely. Chop the rest of the cilantro coarsely. Quarter the tomatoes. Shake the can of coconut milk well before opening it. In a large pot, heat the tablespoon of butter or olive oil and saute the onion until golden brown. Next, pour in the pureed ginger-garlic etc., mixture and fry until a wonderful aroma rises from the pot. Stir the mixture continuously to avoid scorching at the bottom of the pot. Add the turmeric and fry for about another minute. Then add the ground fennel and poppy seed mixture. Fry for a couple of minutes until the aroma wafts up to your nose. Add the quartered tomatoes and let it cook until soft. Add salt to taste. Throw in the rest of the cilantro and fry for one more minute. If mixture starts to cling to the bottom of the pot, you may add a couple of spoons of water. Pour in the coconut milk, yogurt and vegetables. Cover the pot and cook the vegetables until tender but not mushy. Add the garam masala before taking the pot off the stove. Let the korma stand for a few minutes. Taste! Serve over steamed rice. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.