Step 1: Prepare the tempering for Kurma

Heat 2 tbsp oil in a large kadai. Add half tsp mustard, half tsp cumin, half inch cinnamon, 1 tsp fennel, 2 bay leaves, and a few curry leaves. Splutter tempering until aromatic.

Step 2: Sauté onions and ginger paste

Add half finely chopped onion and 1 tsp ginger paste. Sauté well for about 2 minutes until onions turn translucent.

Step 3: Add vegetables and spices

Add 1 finely chopped tomato, half chopped carrot, 3 tbsp peas, 5 chopped beans, 10 gobi florets, and 2 cubed potatoes. Then add half tsp turmeric and 1 tsp salt. Sauté for 2 minutes, ensuring vegetables are well coated with the spices.

Step 4: Cook the vegetables

Add 3 cups of water and mix well. Cover the kadai and boil for 10 minutes, or until the vegetables are cooked well.

Step 5: Add ground spices

Add 1 tsp chilli powder, half tsp coriander powder, half tsp cumin powder, and half tsp garam masala. Mix well, ensuring the spices are well combined with the vegetables.

Step 6: Prepare coconut masala paste

In a mixer, combine 3/4 cup grated coconut, 2 tbsp cashew, half tsp fennel, half inch cinnamon, 2 cardamom pods, 2 cloves, half tsp poppy seeds, and 1/4 cup water. Blend to a smooth paste.

Step 7: Combine paste with vegetables and simmer

Add the prepared coconut masala paste to the cooked vegetables. Add 2 cups of water and mix well, adjusting the consistency as needed. Cover and boil for another 10 minutes, allowing the flavors to absorb and the kurma to thicken.

Step 8: Finish the Kurma

Finally, add 2 tbsp finely chopped coriander and mix well. The Veg Kurma is now ready to serve.

Step 9: Prepare Poori dough

In a large bowl, combine 2 cups of wheat flour, 2 tbsp fine rava, half tsp salt, and 1 tsp sugar. Mix these dry ingredients well. Add half cup of water and begin kneading. Gradually add more water in batches as required to knead a tight dough. Continue kneading for 5-7 minutes until the dough is smooth and tight.

Step 10: Rest the dough

Grease the dough with 2 tbsp oil and knead again for a minute until it's smooth. Cover and let it rest for 15-20 minutes.

Step 11: Roll out the Pooris

Pinch a ball-sized portion of the dough and flatten it slightly with a greased hand. Roll gently into a slightly thick, even circle, approximately 4-5 inches in diameter.

Step 12: Deep fry the Pooris

Deep fry the rolled poori in hot oil. Gently splash hot oil over the poori using a slotted spoon to help it puff up. Flip the poori over and fry until it turns golden brown and crispy on both sides. Drain off any excess oil. The fluffy poori is ready to serve with the Veg Kurma.

• Knead the poori dough tight for perfectly puffed and crispy pooris.

• Adjust the consistency of the kurma by adding more water if you prefer a thinner gravy.

• Roast the whole spices and coconut for the masala paste on a low flame to prevent burning and ensure maximum aroma.

• Add other vegetables like mushrooms, paneer, or sweet potatoes to the kurma for variety.

• For a healthier option, serve the kurma with whole wheat rotis or brown rice instead of pooris.

• Spice levels can be adjusted by increasing or decreasing the amount of chili powder and green chilies.