Vegetable White Kurma

I know most of you must have had Vegetable White Kurma in restaurants served as accompaniment for chapathi. For a long long time i have wondered how this creamy Kurma was made and at last found it thru a friend. Here is the recipe for the yummy, creamy and healthy Kurma with awesome aroma and taste. It is made by grinding coconut, cashews, fennel seeds, cinnamon, clove, cardamom and green chillies. This dish has beeny all time favorite and hope it becomes yours too...

Please try and give me your feedback in the comments...

Ingredients

For the raw ground paste

1 cup fresh shredded coconut
¼ cup cashews
1 clove
2 cardamom
1 inch cinnamon
2 tablespoon fennel seeds
2 green chillies

Boiled Vegetables

1 cup carrots
1 cup beans
1 cup potatoes
1 cup peas

Other Ingredients

2 tablespoon oil
1 teaspoon fennel seed
1 teaspoon cumin seed
2 sprigs curry leaves (optional)
1 medium onion, chopped
1 teaspoon salt
1 tablespoon cornstarch

Method

Raw ground paste:

Grind all the ingredients with about 1-2 cups of water to a smooth paste.

Boil about 4 cups of mixed vegetables until 3/4th done and keep aside.

Heat the oil in a saute pan.
Add in a teaspoon each of cumin seeds, fennel seeds and 2 sprigs of curry leaves. Let it splutter.
Add in the chopped onions and salt. Saute till slightly brown.

Add in the ground masala paste and let it simmer in low flame for about 5 minutes.
Once the raw smell goes, after 5 minutes add the boiled vegetables.

Take a small cup and add a tablespoon of cornstarch or maida (All purpose flour). Add ½ cup water to it and mix well. 
Add the cornstarch mixture to the gravy. This helps in thickening the gravy.

Note:

Do not add the corn starch or maida directly as it may lump up.
Simmer for couple of minutes more.
Serve hot with roti or chapati.