I do not often have kurma – rather laborious to prepare. But those who have tried a kurma once will not rest easy. The taste will return to haunt them. As is the case with me. So, every once in a while, I ask Hari to prepare a kurma. And pair it with rice (very tasty) or parantha (super tasty).
This particular kurma is the recipe of my Standard 1 Thamizh teacher, Ms. May Kanthi Lopez. She taught Hari this particular kurma when she was visiting, years ago. She is a very senior citizen now and is unable to prepare elaborate food. So, I plan to serve her this, in gratitude, the next time she visits.

Ingredients
1 medium sized potato, cubed
100 gms French beans, chopped into 1″ pieces
1 medium sized carrot, chopped into 1″ pieces
100 gms fresh green peas
1 green capsicum (bell pepper), cut into 1″ strips
1 large onion, sliced thin
2 green chilies, split
For The Gravy
1″ piece cinnamon (dalchini, lavangathu pattai)
2 green cardamom. skin broken (elaichi, elakkai)
1 piece star anise (anasphal, annashuppu)
1 cup grated coconut
6 cashew nuts
Salt to taste
1 cup water
Method
Roast cinnamon, cardamom and star anise till a pleasant aroma emanates
Transfer to a blender
Add coconut and cashew nuts
Grind to a smooth paste, adding very little water
Set aside
Heat a wok
Add the onion and the split green chilies
Sauté till onion is translucent
Add the remaining vegetables
Saute for 5 minutes
Add 1 cup water
Cook till vegetables are tender
Add the blended masala
Add salt
Cook for a minute till all the ingredients are will blended
Serve hot with steamed red/brown rice or Indian flat breads
Enjoy!