Kurma ( South Indian Style)

Prep Time - 10 mins
Cooking Time - 40 mins

Ingredients :

Vegetables ( Carrots, Potato, Cauliflower, Peas, Beans) - 2 cups, Cut into small cubes.
Onion - 1/2 cup, cut into long strips
Tomato - 1, medium , chopped
Bay leaf - 1
Jeera/ Cumin seeds - 1 tsp
Turmeric - 1/2 tsp
Oil - 2 tbsp
Garam masala - 1 tsp ( optional, I didn't use it)
Salt to taste
CIlantro / Coriander leaves for garnishing.

For the Paste :

Coconut - 1 cup
Khus khus / Khasa khasa / Poppy seeds - 1/4 cup
Saunf / Fennel seeds / Sombu - 1tbsp
Shredded onion - 1/2 cup
Diced Tomato - 1/2 cup
Green Chillies - 4 ( or as per taste )
Cashew nuts - 1 tbsp
Ginger - 1 inch piece
Garlic - 1 or 2 medium pods

Procedure :

Boil the vegetables and keep aside .

Grind into paste all the ingredients in the " For the paste " section with little water.

In a large wok, heat oil on medium heat . Add the bay leaf and cumin seeds , wait till it splutters. Add onion
and stir till it turns golden brown and add in chopped tomato and turmeric and cook till the tomatoes turn mushy.

Then pour in the ground masala paste with salt. Mix and cook till the raw smell of the masala disappears and you get a nice aroma and you will see the oil seperating. This will approx take 20 - 30 mins.

Add the vegetables and garam masala [ if using] and bring it to a boil. [The kurma should have a semi solid consistency so add water accordingly].Garnish with chopped Cilantro.
Serve with hot puris or parotta.