Your Korma defines you! ;)

I have increasingly discovered that treating yourself can also be through treating others. Trying out something new,seeing the appreciation,uncrossing your fingers and enjoying it is a treat in itself. So being my b'day today I decided to try this thought-so complicated but not-so dish. Vegetable korma!

You can use any vegetables. Just imagine this as a tastier and creamier sambhar or avial!  (South Indian delicacies ).   

Basic sauteing of mustard,onions,green chilli,ginger,curry leaves and garlic paste. Add coriander,red chilli,turmeric and garam masala podwers. Then the vegs with coconut milk(made from 2 tbsps powder),salt and water till the level of vegs. Let it cook till the hard vegs like beans and peas (if you have included these ) cook well. 

Before I forget :) ,you need to make a paste of 1 tomato,10 cashewnuts, 2 tbsps of shredded coconut and 1/3rd cup water. The paste should be smooth. Note - If you do not want coconut,you can add in about 5 nuts more.

You have noticed how I gave exact measurements for the paste and not the ingredients before that. That is because it is the most important part of the dish. 

When the vegs are almost cooked, add the paste and cook till vegs are done and the mixture is well formed.

You can have it with ...ummm...anything! :)