Assemble all ingredients necessary for the gravy. (Tomatoes not included in the picture)

In a deep bottomed pan pour about 2-3 tsp oil. Once the oil is hot, reduce heat to low, and add in spices followed by green chillies, ginger and garlic.  Increase the heat to medioum, and add on the onions. Once the onions turn translucent, add salt, chilli powder, coriander powder and garam masala. When the mix turns dry, add the tomatoes and mix well. In a while the tomatoes will turn mushy and oil will separate out. Add the coriander leaves now and keep sauteing in low flame. Turn off hea...

After this mass cools down, grind it to a coarse paste using a mixer or blender.

In the meanwhile, assemble all the vegetables together.  Cut them into bite size cubes. You can have all the veggies listed above, or add or take off some as per your choice and availability. But try and have the potatoes and carrots for sure. Do not use any mushy vegetables as it can turn the texture of the kurma to be soggy.

I used green peas, potatoes, beans, carrots, cauliflower and added them in the same order.  I have soaked the green peas overnight and pressure cooked them for 2 whistles.  You can very well choose the easier method - use frozen peas, but do not replace the other veggies for frozen ones.

Once the vegetables have cooked add salt and the ground paste and mix well.Simmer well for 5-7 minutes.

Kurma ready to be served!! Ideal with chapathi or parotta and even with dosa/uthappam.