Chop the carrots, beans, knol-khol to the size you prefer. Place carrots, beans, cauliflower, peas and turnip in a vessel and steam cook for 1 whistle. I used my microwave and cooked for 3 mins at High. Keep aside.
Grind the ingredients mentioned under the “to be ground to a fine paste” using little water to a smooth paste and keep aside.
Chop the onions and quarter the tomatoes.
Heat a wide pan or a wok with oil. Add biriyani poo, bay leaf, star anise and sauté till the aroma arises. Now add mustard seeds and let it splutter.
Add onions, curry leaves and sauté till the onions turns translucent. Now add red chili powder, salt and mix well. The mixture will become dry.
Now add the ground coconut paste and enough water to the consistency you prefer the kurma to be and mix well and cook over low flame.
Let it come to a boil. Add the par boiled vegetables, quartered tomato pieces, give it a quick stir, check the consistency of the kurma now and add more water if necessary at this stage. Close the pan with a lid leaving a small gap and let the kurma cook over medium low flame for 7-10 mins.
By now the gravy would have thickened considerably, the vegetables would have been completely cooked, the raw smell would have gone and you can smell the aroma of the kurma.
Mixed vegetable kurma is ready.
Transfer to a serving bowl and serve hot with chapathi, poori or parotta.