Saravana Bhavan style kurma for roti, parota and idiyappam

Grind the following to a fine paste:


1) Grated coconut 1/3 cup
2) Khus khus 1 tsp
3) Fennel Seed (aka Saunf) 1 tsp
3) Onion 1 (chopped coarsely)
4) Diced tomatoes 1 cup
5) Green chilies 4 (or more)
6) Cashews 1 tbsp
7) Ginger 1/2 inch

Other ingredients:

1) Mixed vegetables - 3 cups (carrots, peas, beans, potato, cauliflower) – boiled or microwaved till half cooked
2) Onion – 1 large - chopped fine
3) Tomato – 1 - chopped fine
4) Garlic – 3 cloves – chopped
5) Garam masala – 1 tsp
6) Turmeric powder – 1/2 tsp
7) Bay leaves, jeera, cinnamon, cloves, elachi, coriander leaves and curry leaves

METHOD:
1) Fry onions, garlic, bay leaves, jeera, cinnamon, cloves, elachi and curry leaves.
2) Add tomato, turmeric powder and cook for a while.
3) Add ground paste, salt and garam masala. Cook for about 15 min or till smell of onion goes.
4) Add vegetables, simmer for 5 min.
5) Add chopped coriander leaves for seasoning.

Serve with roti, parota, idiyappam and also rice.