Vegetable Korma

This is my superfast throw it all in recipe and I never measure ingredients, just gonwith your gut feel. Each time I make it, there is variation. Just think what flavors you want and add a tinge of your favorite. Of course you need to have an idea of what works with what. Explore.

Ingredients:

Aubergine – cut in small cubes
Carrots – cut in small cube
Cauliflower – 4 to 5 small florets
Potatoes – cut in small cubes
Green Beans – cut into 3 to 4 pieces each
Onion – sliced
Yoghurt – just enough for the amount of vegetables, 2 tablespoons for the above.
Turmeric Powder – 1/4th teaspoon
Chilly Powder – 1/2 teaspoon
Coriander Powder – 1/2 teaspoon
Cumin Powder – 1/2 teaspoon
Black Pepper Powder or whole – 1/4 teaspoon
Mustard Seeds – 1 teaspoon
Curry Leaves – 1 Sprig
Dessicated Coconut – 1 to 2 tablespoon
Cooking Oil
Ginger Garilc Paste – 1 Teaspoon
Salt to taste
Add a little sugar for taste
Use coconut milk instead of curd as a variation
Use Garam Masala at the end for flavor – 1/4 teaspoon

Steps:

Put all the chopped vegetables in a mixing bowl, clean and strain water. Add Yoghurt, all the spices, salt, ginger garlic paste, green chillies and sliced onions and mix well.
Heat oil in a pan or pressure cooker (too cook faster). Once the oil is hot add curry leaves and mustard seeds. After it stops sputtering add the vegetables and mix well
Add desicated coconut and mix well.
Let it cook for 10 in low to medium low flame. Add water to cover the vegetables and adjust for salt. Can also add a little sugar to adjust the taste.
Cover and cook till vegetables are cooked. You should cook on low flame for more time or at max medium low flame.
Uncover and cook onmlow flame till oil separates and consistency is thicker.