South Indian Style Vegetable Kurma

Ingredients:
Coconut, grated (unsweetened) - 2-2.5 cups
Green chillies - 2
Cinnamon - 1" piece
Ginger - 1" piece, cut into smaller pieces
Garlic - 4-5 cloves
Fenugreek seeds - 1 tsp (optional)
Mixed vegetables (potatoes, carrots, cauliflower, etc. cut into small pieces, and peas) - 4-5 cups
Onion, chopped - 1
Red chillies (dried) - 2 (optional)
Mustard seeds - 1 tsp
Turmeric powder - 1/3 tsp (optional)
Oil - 2-3 tbsp
Salt - to taste

Time: (cook + prep) 20-30 min
Servings: 3-4

Method:
Grind the first six ingredients to a paste using as little water as necessary (I didn't have to use any). This paste gives off a very delicious spicy aroma!

Heat the oil in a large wok and season with mustard seeds and red chillies. Add the onions and fry until they start to turn brown. Mix in the vegetables and stir for a few minutes to coat well, then add a cup of water and cook covered. When the veggies are halfway cooked, add the paste and turmeric powder and mix well. Add more water if necessary and cook covered. Add salt and cook for a few minutes until the gravy is of the desired consistency. Serve hot with chapatis, puris or rice.

Author: Shrinkingsodacan
Source: This recipe
Note: This version of kurma is the traditional side dish to parottas (the Southie version of parathas), which I haven't tried making yet. When I succeed, I'll link to the recipe!