Karma Korma

As free India enters its 61st year, like all Indians in every corner of the world, I am happy that we are free, I am happy that I was born into this free nation, I am happy that I was born into privilege, I am happy that I was born a girl, I am happy that the freedom I received in my own life reflects the freedom many other girls in privileged households get all over India. But there is yet another side to this freedom, and as much as we remember our past it is also important to move forward and uphold the spirit of democratic India the fighters for our freedom wanted for us.

For if we weren't 'one' out of many castes, communities, religion and cultures, there would be no Indianness. Isn't that what the melting pot is all about? So Happy Independence day to all you folks. Tiranga ooncha rahé hamaara!

Indians being so obsessed with eating I think its only apt that we indulge our freedom by cooking, feeding others and sharing our joyous bounty. 15th August at my place is usually Kadhi Chawal, and I've no idea how it all started, but we usually asked our mum to make kadhi on Independence day. Maybe I'll make the same tomorrow, but today I want to post about a dish, though originally Mughlai, has been adapted by all Indians to suit their regional palates. What else but Korma, Kurma, Qurma, Kuruma!

In the north you'll find it with cashew paste, sometimes with a hint of fenugreek and yoghurt and in the south there's the coconut cream. Vegetarians and non vegetarians both have a go at this dish and it tastes equally good with rice, rotis, parathas, appams, and doshas.

My version is perhaps at best, a combination of the north south variety and is really so good and fragrant that you'll most definitely want to have a second helping. I am no good at playing it down you know.

Ingredients:

2 cups mixed vegetable chunks of your choice - Cauliflower, carrots, broccoli, onion

Diced tomato - 1

Bay leaf - 1

Grind to a fine paste:

Grated coconut - 1 cup

Coriander leaves - a few sprigs

Cumin seeds - 1 tsp

Black cardamom - 1

Small cardamom - 1

Pound using mortar & pestle:

Dry roasted Cinnamon - 1 stick

Fennel seeds/Saunf - 1 tsp

Cashew nuts - 4

Ghee - 2 Tbsp

Method:

1. Boil the vegetables chunks, along with the bay leaf, on medium burner till done.

2. Meanwhile make the coconut, coriander, spice paste in the blender and add to the cooked vegetables, mix well and let it come to a boil, leave to simmer for 4 to 5 minutes.

3. Add the fennel, cashew, spice powder - follwed by 2 generous Tbsps of ghee. Mix well, again let it simmer for a couple of minutes, before turning off the flame.

Try a spoonful of korma - its a keeper for sure!!