Vegetable Kurma

It has been a long time since I made kurma.  I decided to make it for lunch.  My sister makes the best kurma in the world.  When we were young, she used to make it once in a fortnight.  I used a lot of vegetables in this recipe.  It could be served with pulav, puri, or plain rice.

Ingredients:
1 onion, chopped
3 Cups vegetable (cauliflower, carrot, pepper, potato, green beans, green peas), chopped
1 tomato, chopped
1 bay leaf
1 teaspoon fennel seeds
1 T olive oil
1/2 t turmeric powder

For Paste:
1 clove
1 inch cinnamon
3 cloves garlic, minced
1 inch ginger, minced
2 teaspoon fennel seeds
1 teaspoon  poppy seeds
3 green chili (adjust to taste)
1 Tablespoon grated coconut
1 teaspoon cashew nuts

Method:
1. Heat oil in a pan on medium heat.  Add bay leaf and fennel seeds. Stir for a minute.

2. Add onion and cook to translucent. Add 1 teaspoon ginger-garlic paste.

3. Add turmeric powder, and tomato. Saute till mushed. Add salt.

4. Add vegetables to the pan. Add enough water to cover the vegetables. Cover and cook till vegetables are soft, but not mushy.

5. While the vegetables are cooking, grind the ingredients for masala to a paste in a blender.

6. Stir in the masala to the vegetables in the pan. Add water if required. Check for salt and add if necessary.

7. Cook for a few minutes. Remove from stove. Serve hot with parotta, puri, or rice.