Udipi Vellai Kurma

1: To a pressure cooker, add the vegetables, whole garam masala, water and salt.

2: Pressure cook the vegetables for 3 whistles and keep it aside.

3: To make the paste, heat a pan, add oil, cumin, fennel and green chillies. Let them crackle.

4: Add the grated coconut and cashew nuts. Mix on a low flame for 2 minutes and turn off the flame.

5: Let the mixture cool down. Transfer it to a blender, add a little water and blend it to a fine paste.

6: Heat a pan, add oil, green chillies and curry leaves. Let them crackle.

7: Add the shallots and cook till it turns translucent.

8: Add ginger garlic paste and cook for a minute.

9: Add the cooked vegetables along with the water and mix well. Bring the mixture to a boil.

10: Add the coconut paste and mix till it combines well.

11: Season the kurma if necessary.

12: Add the green peas in the end and simmer the gravy till it starts to thicken.

13: Garnish with coriander leaves and serve it hot with dosa, idli or appam.