Vegetable Kurma

Ingredients

• Poppy seeds - 1 table spoon
• Cashews - 4 pieces
• Onions  - 2 finely chopped
• Tomato - a small one finely chopped
• Green chillis - 2
• Chopped Carrot - 1 cup
• Beans - 1 cup
• Green peas - 1 cup
• Potato - 1 cup
• Capsicum - 1/2 cup
• Salt
• Oil - 2 tsp
• Jeera
• Saunf
• Grated coconut - 2 table spoons
• Coconut milk - 1 cup

Preparation:

• Masala: Heat one table spoon of oil in a pan and add in the poppy seeds, cashews, 1/2 an onion and the grated coconut and fry them till these ingredients turn slightly brown. Grind this mixture with little water and make a fine paste.
• Pressure cook the carrots, green peas, beans and capsicum with little water and salt, for approximately 5 minutes or until one whistle and keep it aside. 
• Heat 1 table spoon oil in a pan and add little jeera, very little saunf and green chillis and let them splatter. Now add the remaining chopped onions and fry them till they turn golden brown. Add the chopped tomatoes and little salt and fry them for a few minutes. 
• Once the tomatoes are cooked, add the masala as well and keep stirring the mixture on and off for about 5 minutes. 
• Now add the boiled vegetables to this and stir them nicely till the vegetables and the masala blend together. 
• Towards the end, add one cup of coconut milk to this and cook for not more than 2 minutes. 
• Garnish with chopped coriander and serve it hot with chapathis or idiyappam.