Vegetable Kurma

Ingredients
Vegetables - 11/2 cup (Carrot, Potato and drumstick)
Onion - 1 medium size
Tomato - 1 medium size
Ginger garlic paste - 1 tblsp
Green chilly - 1
Coconut - 2 big piece
Poppy seeds - 1 tsp
Home made chilly powder - 1 tblsp
Turmeric powder - 1/3 tsp
Fennel seeds- 1+1 tsp
Pattai - 1 inch piece
Elachi - 1
Cloves - 3
Bay leaf - 1
Curry leaves - 1 spring
Cashew - 2 or 3
Salt
Lemon juice - 1 tblsp
Coriander leaves - 1 tblsp
Oil - 3 tblsp

Preparation
1. Cut veggies of your choice to cubes. I have used carrot, potato and drumstick. You can also add cauliflower, beans, peas, soya balls and so on.
2. Grind 1/3 cup of water, coconut, poppy seeds, pattai, cashew, fennel seeds 1 tsp , cloves and elachi to smooth paste.
3. Heat oil in pan and temper with fennel seeds 1 tsp, curry leaves, bay leaf and green chilly.
4. Add onion and fry. Then add ginger garlic paste and fry until all turns golden brown. Add tomato and fry until it turns mushy and then add turmeric powder and chilly powder. Fry for 2 min and then add salt, veggies and 2 cups of water. close pan and allow to boil for 10 min. Add ground paste and cook for another 10 min or until thick consistency is attained and veggies are cooked well. Switch off stove and add lemon juice. Garnish with coriander leaves.


Note
1. Lemon juice and cashew are optional.
2. Gravy tends to thicken over time. So switch off accordingly.