Easy Vegetable Kurma for Chapati/Poori

Steps

1. 1
   Grind the white rice, grated coconut, and some spices with a little water into a smooth paste; set aside.
2. 2
   Heat oil in a pressure cooker and sauté the cinnamon, cloves, cardamom, fennel seeds, and bay leaf until fragrant.
3. 3
   Add the chopped onion and curry leaves, and cook until the onion turns translucent.
4. 4
   Stir in the ginger-garlic paste, then add the chopped tomato and cook until soft and the oil separates.
5. 5
   Add turmeric and chili powder, and mix well.
6. 6
   Add the diced mixed vegetables (carrot, beans, potato, peas, etc.) and stir-fry briefly.
7. 7
   Pour in the ground rice-coconut paste, add water to reach your desired consistency, and add the slit green chili.
8. 8
   Season with salt, close the lid, and pressure-cook until the vegetables are tender. Serve hot with chapati or poori.