Vegetables in Thai Red Curry

Main Ingredients

2 cups coconut milk (nariyal ka doodh)

1 tbsp cornflour

1 tbsp oil

1/2 tsp soy sauce

1/4 cup finely chopped basil leaves

1/2 cup baby corn , cut into 25 mm. (1?) cubes

2 brinjal (baingan / eggplant) , cut into 5 mm. (1?) cubes

1/2 cup broccoli floret

1/2 cup french beans , stringed and cut into 25 mm. (1?) pieces

1/2 cup sliced mushrooms (khumb)

salt to taste

For The Thai Red Curry Paste

8 to 10 whole dry kashmiri red chillies , soaked in warm water for 10 minutes 

1/4 cup finely chopped onion

6 clove garlic (lehsun)

1 tbsp roughly chopped galangal (thai ginger)

1 kaffir lemon leaf (optional)

2 stalks lemongrass (hare chai ki patti)

6 stalks coriander (dhania) with stem

3 tbsp ground coriander (dhania) seeds

2 tsp ground cumin seeds (jeera)

1/2 tbsp freshly ground white pepper powder

1/2 tsp salt