South Indian Veg Kurma

Make the kurma paste: blend the grated fresh coconut, the soaked cashews and poppy seeds, the fennel seeds and the green chillies, adding just enough water to bring them to a very fine, smooth paste. Set it aside.

Heat the coconut oil in a pressure cooker or a heavy, deep pan over medium heat. Drop in the whole spices (cinnamon, cloves, cardamom, bay leaf) and allow them to sizzle in the hot oil to release their essential oils.

Add the finely chopped onions and the fresh curry leaves to the tempered oil. Sauté patiently until the onions break down and turn glassy and translucent.

Stir in the ginger-garlic paste. Fry for an additional minute to thoroughly cook off the harsh, raw garlic aroma.

Add the chopped tomatoes with the turmeric and coriander powder, and cook until the tomatoes collapse into a soft mass.

Add the chopped mixed vegetables and the salt. Sauté for 2 minutes so the vegetables take a little colour and are coated all over in the spiced onion-tomato base.

2 min

Pour in the coconut-cashew kurma paste and add a splash of water to bring the gravy up to volume. Mix well until it is smooth and even.

In a pressure cooker, close the lid and cook for 1-2 whistles. In a pan, cover tightly and simmer on low heat for about 15 minutes. The vegetables should be tender but still hold their shape, not boiled to a puree.

15 min

Allow the pressure to release naturally. Finish the dish by folding in freshly chopped coriander, and serve immediately.