Take 200 grams of mixed vegetables like carrots, beans, peas, and potatoes. Clean, peel and chop them into small pieces.
Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of mustard seeds and let them splutter.
Add 10-12 curry leaves and sauté for a few seconds until they release their aroma.
Add the chopped vegetables and stir well. Cover the pan and let the vegetables cook on medium heat for about 10-15 minutes.
Meanwhile, prepare the korma paste. In a blender, add 1/2 cup of grated coconut, 2 green chillies, 1 inch piece of ginger, 2 cloves of garlic, 1 teaspoon of cumin seeds, and a little water. Blend into a smooth paste.
Once the vegetables are cooked, add the korma paste to the pan. Mix well and cook for another 5-7 minutes.
Add salt to taste and 1/2 cup of water. Let the korma simmer for another 10 minutes.
Finally, garnish with fresh coriander leaves and serve hot.