Vegtable Kurma

Ingredients

 * 1 cup green or string beans, finely chopped
 * 1 cup carrots, finely chopped
 * 2 potatoes, finely cubed
 * 1/2 cup green peas
 * 1 large tomato chopped
 * salt (to taste)
 * 2 tablespoon ghee
 * 2 bay leaves
 * 2 whole dried red chilies
 * 2 cloves
 * 1/2 bunch cilantro leaves for garnish
 * 1/2 cup coconut flakes
 * 7 green chilies
 * 1 small Onion, chopped
 * 1/2 inch fresh ginger
 * 1/2 tsp turmeric powder
 * 1 bunch cilantro leaves
 * a little water
 * 1 tablespoon cumin seeds
 * 1 inch cinnamon stick
 * 6 whole cloves
 * 2 pods cardamom
 * 1 tablespoon poppy seeds

Paste

 * Place all the ingredients from the coconut to the water in an electric blender, adding only a little water. Blend into a fine paste.

masala

 * Place the cumin seeds, cinnamon bark, cloves, cardamom pods, and poppy seeds in a heavy pan.
 * Dry roast them until they give off a strong aroma.
 * Remove from flame and cool.
 * Grind to a fine powder in a blender and set aside.
 * Peel and prepare vegetables as necessary. Place them in a heavy saucepan.
 * Add just enough water to cover the vegetables.
 * Cover pan with a lid and cook until the vegetables are tender.
 * Now add the chopped tomatoes and salt to taste. Simmer for 3–4 minutes.
 * Add 3-4 cups water depending on how thick you want the stew.
 * Bring to boiling point.
 * Add the paste. Stir thoroughly before sprinkling in the masala powder.
 * Heat the ghee in a heavy frying pan or skillet.
 * Saute the bay leaves, red chilies and cloves until the chilies are a nice brown but not burnt.
 * Now, add the perfumed ghee into the Kurma.
 * Garnish with cilantro leaves.
 * Serve hot with rice, chapatis or puris.