Mixed Vegetable Kurma

I am occupied with my college work and I find hardly anytime to blog. I do not want to give up and will try to update my blog once in a while. This is a simple recipe for a mixed vegetable kurma flavored with exotic spices. It is versatile and tastes great with any side, be it flavored rice, chapathis, pooris and even idlies and dosas. I served this with green peas pulao. The recipe can be tweaked using any vegetable in hand.  Amma makes this curry for sure during weekends with either pooris or chapathis.

Ingredients
French Beans - about 10
Carrot-1
Potato-1
Peas- ½ cup
Onions -1 medium sized
Tomato-1 medium sized
Ginger garlic paste - 1tablespoon
Cinnamon - 1stick
Cloves - 4
Star anise -2
Garam masala powder - ½ teaspoon
Turmeric powder - ¼ tsp
Salt to taste
To grind into paste

Green chillies - 5 (or more if you need it to be spicier)
Coriander/dhania seeds - 1 teaspoon
Jeera/cumin seeds - 1 teaspoon
Saunf or Aniseed - 1 teaspoon
Cashews - 6 (or 2 teaspoons of poppy seeds soaked in 1 tablespoon of water)
Coconut - 3 tablespoons
Coriander leaves - 1 tablespoon

Directions
Chop the vegetables, onions and tomatoes. Heat some oil in a pressure cooker. Add all the spices, the cinnamon, cloves and star anise. Grind all the ingredients listed in a mixer-grinder to get a coarse paste. Add the chopped onions, saute for some time and then add the ginger garlic paste. After a minute, add the tomatoes. Saute till the tomatoes get soft and add all the chopped vegetables. Add salt, garam masala and turmeric powder. Then add the ground masala and saute for some time . Add a glass of water. Close the pressure cooker and cook until one whistle. Then simmer for about 5 minutes. Garnish with coriander leaves. Serve hot with a dish of your choice.

Sending this to WYF:Cuisine hosted by EC, since this is an authenitic South Indian dish and it brings back sweet memories!
Also, do check out the Think Spice.. Think Pepper event being hosted in my blog!