Kormas are basically coconut based ,and a good match to chapathis,parathas,and
pooris. This recipe with this combination was really good,and i thought to share with you
1 cup chick peas (brown/green) soaked overnight and boiled
100 gm pumpkin cut into cube.
1 tblsp.ginger garlic paste
2 onions chopped
1 tomato chopped fine
3-4 green chillies
2 tsp.white khus khus (poppy seeds)
1 tsp.fennel seeds
1 cup grated coconut
few almonds or cashewnuts
1/2 tsp.chilli powder
1 tsp.garam masala powder
1/4 tsp turmeric
a few fennel seeds for tempering
salt to taste
Mash the chick peas slightly (coarse)and set aside.
Grind the bold listed fine.
Heat the oil in a pan add a few fennel seeds,and onions and saute till light brown .
Add the tomato,ginger garlic paste,turmeric,salt and the pumpkin( one by one in this
order).Now add the coconut paste and the rest of the spices.and saute well for 5 minutes
Add the mashed chick pea and water(amount of gravy you require.and not watery)
Simmer on a low flame till the pumpkin is tender.
This same recipe can be tried using other vegetables of your choice.
Even plain boiled potatoes can be used for this korma.