Vegetable Kuruma

Ingredients

To Grind:

• Cashewnut - 1 tblspn
• Almonds- 1 tblspn
• Poppy seeds - 2 tsp
• coconut - 2 tblspn
• Fried onions- 1/2 cup (optional) 
• Green chillies - 2

Other ingredients

• Bay leaf - 1 no
• Cinnamon - 1 inch stick
• Cardamom - 1 no
• Cloves - 2 nos
• Peppercorns - 1 tsp
• Onions Sliced - 1 big size
• Ginger- garlic paste - 1 tblspn
• Tomato - 1 no
• Coriander powder -  2 tsp
• Chilli powder- 1 tsp
• Cumin powder- 1 tsp
• Garam masala - 1 tsp
• Sugar- 1 tsp (Optional)
• Mixed vegetables - 1 cup (Carrot, green peas, beans, potato, cauliflower, etc)
• Salt to taste
• Coriander leaves to garnish

Method

• Boil cashew, almonds and poppy seeds in some water. Boil it for 10 minutes. When it cools down, add these in to the blender along with the other items in "To Grind" heading.
• In a pressure cooker add oil. When it is hot add the whole garam masala (Cinnamon, Cardamom, cloves, bay leaf and peppercorns). When it releases out its aroma, add ginger garlic paste. Fry them for a minute.
• Add onions and saute them until it becomes transparent. Add salt to the onions to make it cook faster. Now add tomatoes and cook till tomatoes become mushy. Keep stiring it.
• Add all the vegetables, ground paste (step1), coriander powder, cumin powder, chilli powder and garam masala. Add more salt, if needed and sugar.
• Check for the consistency and add water accordingly.
• Close the pressure cooker and cook it for 2 whistles.
• Once the pressure is released, open the lid and transfer it to the serving bowl garnished with coriander leaves.

Notes

• All the vegetables must have the same size inorder to get even cooking. If you have cut your vegetables in bigger size, let it pressure cook for 3 or 4 whistles.