South Indian Vegetable Korma - cooking recipe

Ingredients

1 cup finely chopped green beans
1 cup finely chopped carrot
2 medium potatoes, diced into small pieces
1/2 cup shelled green peas
1 large tomatoes, peeled and finely chopped
salt, to taste
1 tablespoon vegetable oil (or ghee if you prefer)
5 -6 fresh curry leaves
1/2 bunch cilantro leaf (to garnish)
Coconut Cilantro Paste
1/2 cup grated unsweetened coconut
6 green chilies, roughly chopped (and de-seeded for a milder curry, if you prefer)
1 small onion, chopped
1/2 inch piece fresh ginger, chopped
1/2 teaspoon ground turmeric
1 bunch cilantro
water
Masala Powder
1 teaspoon ground aniseed
1 inch piece cinnamon bark
6 cloves
2 green cardamom pods
1 tablespoon white poppy seeds

Preparation

Blend or process the grated coconut, chillies, onion, ginger, turmeric and cilantro together with a little water, in a blender or processor, until they form a fine paste. Set to one side.
For the masala, heat a small, heavy-based skillet or pan over a medium-high heat. Add the anise, cinnamon, cloves, cardamom pods and poppy seeds, and dry-roast them until they give off a strong aroma. Be careful they do not burn. Grind them to a fine paste and set aside.
Place all the vegetables except the tomato in a heavy saucepan, and add enough water to just cover them. Bring to to boil, reduce heat and simmer, covered, until the vegetables are just tender. Add the chopped tomato and salt, to taste, and simmer 1 - 2 minutes longer.
Add the coconut/cilantro paste to the vegetables, and stir, before adding the masala powder. Mix well.
Heat the oil or ghee in a small skillet, and saute the curry leaves for a minute or two before adding them to the korma.
Garnish the finished dish with fresh cilantro leaves.