Vegetable Kuruma

Ingredients Carrot - 2, Beans - 15, Potato - 1 (big size), Peas - 1/2 cup, Onion - 1, Green chilli - 3, Tomato - 1, Curry leaves, Bay leaf - 2, Ginger - 1 inch, Garlic - 4 cloves, Sombu / Fennel seeds - 1 tsp, ardamom - 2, Cinnamon - 1 inch, Cloves - 4, Shredded coconut - 1/2 cup, Turmeric powder - 1/2 tsp, Malli / Coriander powder - 3 tbsp, Star anise - 1, Salt, Oil

Method

Get all the ingredients ready
Heat the pan with oil, add cardamom, cinnamon, cloves, sombu, star anise, saute well and add onion, ginger, garlic, saute well until onion turns golden brown. Add tomato and saute well and cook for a minute. Add coconut, saute well and add malli powder, saute well on medium flame for a minute.
Cool it completely. Transfer it into blender, blend it to smooth paste and keep aside.
Place a pressure cooker on medium flame. Add oil, when it is hot add bay leaf, green chilli, curry leaves and saute well. Add all the vegetables one by one, saute well. Add turmeric powder, salt, saute well and cook for 5 minutes.
Add the ground masala paste and add 3 cups water or adjust the kuruma consistency.
Close the pressure cooker and pressure cook it for 3 whistles. When pressure is released, open the cooker and lets it simmer for 4-5 minutes on the medium flame. Finally, garnish the coriander leaves.
Vegetable Kuruma is ready to serve with chapathi, dosa and idli.