Heat coconut oil and sauté fennel seeds, kalpasi, cloves, and cinnamon until aromatic.

Add the onion and sauté until translucent.

Add the mixed vegetables, water, curry leaves, salt, and garam masala. Pressure cook for 1 whistle, then do a quick pressure release to retain the vibrant color of the vegetables.

Meanwhile, add all the ingredients listed under “To Grind” to a blender. Grind into a smooth paste, gradually adding the milk while grinding.

Add the ground paste to the cooked vegetables. Pour in the remaining water, add salt and garam masala, and mix well.

Bring the kurma to a rolling boil and simmer for 10–12 minutes, stirring occasionally.

optionally add lemon juice before serving