Indian Vegetarian Korma – A Great Fall Recipe

Fall is here and nothing says good healthy food like this very popular vegetarian Indian dish. This is a simple and delicious Indian recipe and a great way to put that Autumn squash you got from your local farmers' market or CSA. Squash is very tasty and is loaded with Omega-3s and beta-carotene which are great for the immune system.   
Mixed Vegetable Korma
A wonderful vegetarian Indian recipe for the Fall season.
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Ingredients
  1. 1 medium Autumn Squash cut into small 1 in. x 1 in. pieces (about 8 pieces)
  2. 1 Dicon Radish or round red radish cut into small 1 in. x 1 in. pieces (about 6 pieces)
  3. 1 Eggplant cut into 2 in. x 1 in. (about 4 pieces)
  4. 1 Potato cut into 2 in. x 1 in. (about 4 pieces)
  5. 2 tbsp. Vegetable oil
  6. 1 very finely chopped yellow onion
  7. 2 cloves of Garlic, minced
  8. 1/2 tsp. fresh ginger
  9. 1 medium tomato, halved
  10. 1 pinch of Asafetida
  11. 1 tsp. Five spices mix( 1/2 tsp. cumin powder, 1/2 tsp. fennel powder, 1/2 tsp. fenugreek powder, 1/2 tsp. mustard seed, 1/2 tsp. black cumin)
  12. 1/2 tsp. turmeric powder
  13. 1/2 tsp. coriander powder
  14. 1 Red chili pepper
  15. 1 Bay leaf
  16. 1 handful of cilantro leaves, chopped
Instructions
  1. 1. In a deep frying pan add oil and let it heat up over a medium flame
  2. 2. Add the red chili and heat until it turns black
  3. 3. Then add asafetida and add 1 tsp. of Five Spices Mix, bay leaf
  4. 4. Add the onion, garlic and ginger and fry for 2 min. Be sure to never burn your spices!
  5. 5. Add your vegetables and fry with salt to your taste, for 5-7min
  6. 6. Add the tomatoes, cumin powder, coriander powder and turmeric powder
  7. 7. Cover the pan and cook for another 5-7min. You will see the vegetables begin to get soft. Don’t make them too soft; they should not fall apart, but be fully cooked
  8. 8. Remove from the stove and add some roasted Five Spices Mix
  9. 9. Garnish with chopped cilantro leaves and serve
Mukti's Kitchen http://muktiskitchen.com/

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