Vegetable korma curry

Ingredients

• To ground/blend
• 4 garlic
• 1/2 inch ginger
• 1 tbsp kas-kas/poppy seeds
• 2 tbsp grated coconut (can also use dessicated coconut)
• 3 green chilies
• 1 red chili
• Vegetables
• 10 long beans - cut into 1 inch length
• 1 medium size carrot - remove skin and cut into medium size chunks
• 3 medium size potatoes - cut into medium size chunks
• 1/4 cabbage - cut into medium size pieces
• Others
• 1 large onion - sliced
• 1 1/2 tsp turmeric/kunyit powder
• 1 1/2 tbsp lime juice
• 2-3 sprigs curry leaves - sliced/shredded
• 3 tbsp oil
• Salt for taste

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Preparation

• When oil is heated, saute onion to soften.
  
  Add blended/grounded ingredients.
  
  Continue to fry until oil splits.
  
  Add beans, carrot, potatoes and turmeric powder. Stir for 1-2 mins.
  
  Pour 3/4 liter of water and salt for taste.
  
  At the point carrot and potatoes are 3/4 tender, add cabbage, long beans, curry leaves and lime juice. Sitr all in.
  
  Simmer until heated through or until veges are soft and tender.

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