Vegetable Korma

Peel, wash and dice the turnip, kohlrabi, potatoes and carrot.

Cut the cauliflower into florets.

Heat the oil in a saucepan and fry the onion till light brown.

Add the potatoes, carrot and all the spices except the green chillies and sugar.

Stir-fry for 3-4 minutes. Add salt, yogurt and 2-3 cups of water.

Cover and simmer over moderate heat till the gravy thickens and the vegetables soften.

Add the sugar, green chilies and lemon juice.

Keep over very low heat until oil surfaces.

Serve hot with pullao, luchi or paratha.