古玛蔬菜 Kurma Sayur Aneka

香料A：
花生或腰豆¾杯（烤香搅碎）、蒜5瓣、老姜5公分
香料B：
白油½杯、大葱1粒（剁碎）、小豆蔻5粒、肉桂枝1支、黄姜粉½茶匙、印度综合香料1茶匙
蔬菜：
清水1杯、淡奶1罐、中型马铃薯2粒（切成2公分大小）、红萝卜2条(切成花型)、花椰菜½粒、
长豆10条（切成3寸长）、茄子1条（切成5公分长，炸香）、椰奶250毫升、盐、胡椒粉及糖适量
做法：
1.将香料A加入1~2汤匙清水研磨至成茸。
2.镬内热白油，爆香大葱，炒至香。加入香料B拌炒均匀后再加入A料，炒到出油。
3.加入清水和淡奶，煮至滚后转小火，盖上焖煮5~10分钟。
4.加入马铃薯、红萝卜煮至材料熟软。加入花椰菜和长豆，继续煮至软。最后加入茄子，焖煮5分钟。
5.加入椰奶和调味料，搅拌均匀。（不必煮滚）
6.离火，配搭nasi himpit一起享用。

Spice paste A:
¾ cup peanuts or cashew nuts (lightly toasted, ground to a fine paste)
5 cloves garlic
5 cm piece old ginger
Fragrant spices B:
½ cup oil or ghee
1 large red onion (chopped)
5 cardamom pods( crushed open)
1 pc cinnamon stick
½ tsp turmeric powder
1 tsp garam masala
Vegetables:
1 cup water
1 can evaporated filled milk
2 medium local potatoes (cut into 2 cm pieces)
2 carrots (cut into flowerets)
½ small cauliflower
10 long beans (cut into 3 cm pieces)
1 long eggplant, cut into 5 cm pieces (deep fried very briefly)
250 ml coconut cream
Salt, pepper and sugar to taste
Method
1. Grind ingredients for Spice Paste A till fine. Add 1~2 tbsp water to facilitate grinding.
2. Heat oil/ghee over medium heat in a wok. Add onion and fry till light golden. Add remaining fragrant spices
B and fry till fragrant. Add Spice Paste A and fry till oil separates.
3. Add water and evaporated milk. Bring to a simmer and cook over low heat, covered, for 5~10 minutes.
4. Add potatoes and carrots, simmer till just softened. Add cauliflower and long beans, simmer till just softened.
Add egg plant last. Simmer for 5 minutes.
5. Add coconut cream and seasonings to taste. Stir gently to combine. Do not allow to boil.
6. Remove from heat and serve with rice or nasi himpit (compressed rice).