Its raining Coconuts: Vegetable Korma with Shredded Coconut


Continuing with the coconut frenzy, my next HOT item had to be a nice  vegetable korma… I believe it a hot favorite of vegetarians coz it gives you so many flavors in one dish. Moreover, depending on your liking you can combine various vegetables and leave out the ones that you don’t fancy.

My version of the korma takes orange carrots, bell peppers, potatoes, onions, tomatoes. So simple right? After making this one, I thought of adding some cauliflowers as well, but the end product did not miss it presence!

Vegetable Korma with Shredded Coconut

  • 2 carrots, sliced into 1/4 ” discs
  • 1 large potato, sliced into into 1/4 ” discs
  • 2 medium/ small bell peppers, julienned
  • 1 medium Onion, julienned
  • 2 medium/ small tomaotes, chopped into cubes
  • 1/2 coconut, shredded
  • 4-5 sprigs curry leaves, washed
  • 1 green chilli, chopped
  • 1 tsp red mustard
  • 1/2 tsp red chilli powder
  • 1/4 tsp black pepper powder
  • 1 tsp coriander powder
  • 2 tbsp, Oil (lets make it coconut oil and not vegetable)
  • salt to taste

Method

Heat 1tbsp oil in a non stick pan. Add the mustard seeds and cover to let them splutter. Uncover and add the curry leaves and all spices.

Add onions and keeping on medium heat, cover the pan for 2 minutes to let them sautee. Now add in tomaotes, carrots, potatoes, green chillies and shredded coconut. Add the remaining 1 tbsp oil and mix to coat all the vegetables well. Check for the seasoning and add salt as per the need.

Cover the pan and cook on medium flame, checking every 3-4 minutes to ensure that the vegetables done burn. After 15 minutes. Uncover and mix in the bell pepppers and cover to cook for 10 more minutes on a low flame.

Add some freshly grated coconut over the top for garnishing and serve hot with appams.

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