First let’s grind the masala for the vegetable kurma.

Grind the coconut, fennel seeds, 2 green chili, garlic, cashew nuts and kalpasi into a fine paste.

If the cashew nuts are in freezer, soak in hot water for 5 mins and grind.

You can add little water while grinding.

Keep this aside.

In a pressure cooker add 1 tbsp of coconut oil. If you don’t have coconut oil, use cooking oil. But coconut oil will give a very nice flavour, so I strongly recommend to add this.

Add 2 finely chopped onions, few mint leaves and 1 green chili

Saute till translucent, add little salt while doing this.

Puree one tomato and add it now.

Cook for 2 minutes.

Add the mixed veggies.

Add 1 tsp coriander powder and salt to taste.

Now add in the ground masala paste.

Mix well and add 1 cup water.

Cover the cooker and pressure cook for 1 whistle.

If the whistle comes so quick, cook for 2 whistles.

Switch off the flame and allow the pressure to release naturally.

Once it is released, open the cooker and mix well.

Add the thick coconut milk at this stage.

Cook for a minute.

Switch off the flame and garnish with coriander leaves.