Kurma Chettinad style

Ingredients:

Beans : 1/4 kg (chopped or julienned)
carrot : 2 (chopped or julienned)
potato: 2
(chopped or julienned)
cauliflower:1/4 kg (small florets blanched)
tomato: 4-5 medium chopped
onion: 2 large: sliced
ginger garlic paste: 1 tsp
coconut: 1/2 cup scraped
curry leaves: 2 sprigs
coriander leaves: 1/4 cup chopped
fennel seeds( sombu or saunf): 2 tsp
pottu kadalai(dalia): 1 tbsp
cashew nuts: 6-8 pcs
red chilli powder: 1 tsp (or to taste)
dhania powder: 1 tsp
jeera powder: 1/2 tsp
haldi powder: 1/2 tsp
garam masala: 1 tsp
bay leaf( birinji leaf): 2 nos.
cinnamon sticks: 2 pieces
coconut oil: 1 tbsp
oil: 4 tbsp
salt: to taste
Sugar : 1/2 tsp

Method:

Grind coconut, fennel seeds, dalia & cashewnuts to a smooth paste.

Heat oil in a kadai. Add the whole spices and then add ginger garlic paste. Once it turns golden  saute onions.

Add chilli powder, dhania powder, jeera powder, haldi powder and garam masala and saute for a few seconds.

Add chopped tomato and cook covered for a couple of minutes. Add the carrots, beans, potato and  a little water and cook overed for about 20 mins in slow fire. Once the veggies are cooked add the cauliflower and cook for another 2 mins. Then add salt and sugar.

Add the ground paste and cook for a couple of mins.

Heat coconut oil and fry the curry leaves and add it to the kurma. Garnish with coriander leaves.