1. Cook the diced vegetables and keep them aside.
2. Grind coconut, chillies, cashews, poppy seeds, fennel, cloves and cinnamon together adding water liberally.
3. Now mix the cooked vegetables with the ground masala adding adequate salt and allow it to boil for five min.
4. Simple yet rich and tasty kuruma is ready to eat.
5. Goes best with ghee rice or roti.

Recipe courtesy: 4th sense cooking