Carrot beans capsicum kurma [korma]

Cuisine Style: Tamil Nadu, south india | Cooking Time: 15 minutes | To Serve: 4 | Type : Korma, Kurma, curry | Take with : Rice, chapatti, parotta

Ingredients

• Carrot – 1 [chopped]
• Beans – 3 [chopped]
• Capsicum – ½ cup
• Green chilli – 1 [Slit]
• Onion – 1 [sliced]
• Ginger & garlic – 1 tbsp [mashed]
• Tomato – 1 [chopped]
• Green cardamom - 2
• Fennel seeds – ½ tbsp
• Cinnamon stick – 1
• Cloves - 2
• Bay leaves - 1
• Coriander powder – 1 tbsp
• Red chilli powder – ¼ tsp
• Curd – 1 tbsp [fully whisked]
• Salt to taste
• Sugar a pinch
  
• Oil – 2 tbsp
• Water as needed
  

For grinding ingredients

• Cashew nuts – 10
• Coconut – 3 tbsp [grated]
• Put above 2 ingredients in a mixer jar & grind with out then add water & grind well.

Method

• Heat oil in a pan add cardamom, cloves, bay leaf, cinnamon & fennel seeds.
• Add onion, ginger and garlic sauté till soft.
• Add green chilli & tomato sauté till soft.
• Add carrot, beans, & capsicum sauté well. Then add water sauté till soft.
• Then add ground mixture (coconut & cashew nut) , red chilli powder, coriander powder mix well & let it boil.
• Add curd, sugar & salt mix well & cut off heat. Serve hot with chapatti, parotta

Carrot beans curry