Chettinad Veg Kurma

Ingredients

• - Chettinad vegetable kurma
• - Chettinad whole spices — kalpasi, marathi mokku, star anise, nagakesaram
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - Salt to taste

Method

1. Prepare vegetables: Dice 1 potato, 1 carrot, 10 beans, half cup peas and half cup cauliflower into medium pieces.
2. Make Chettinad kurma masala: Blend 1 cup fresh grated coconut, 4 green chillies, 1 tbsp coriander seeds, 1 tsp cumin, 1 tsp fennel, 4 cloves, 2 cardamoms, 1 cinnamon piece and 15 soaked cashews to a very smooth paste.
3. Fry onions: Heat 3 tbsp oil. Add 2 large finely chopped onions. Cook 12 minutes until golden.
4. Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.
5. Add Chettinad kurma masala: Add the ground paste. Fry on medium heat 8-10 minutes until oil separates.
6. Add vegetables: Add all vegetables. Toss to coat in the masala.
7. Add water: Add 2 cups warm water and salt. Bring to a boil.
8. Simmer covered: Cook on medium-low heat 12-15 minutes until all vegetables are tender.
9. Add garam masala: Add 1 tsp Chettinad garam masala. Stir well.
10. Serve: Adjust salt. Chettinad veg kurma should be thick, fragrant and pale golden. Serve with dosa, parotta or rice.