NAVARATHNA KURUMA

Grind 2 big handfuls of shredded coconut with 1 onion, 2sp chopped ginger, 8 cloves of garlic, 3sp poppy seeds, 2tbsp coriander seeds, a pinch of cumin seeds, 10 red chillies to a fine paste. Powder 4 cinnamon pieces with 6 cloves, 6 cardamoms and 10 peppercorns. Heat a kadai and pour 3 to 5 tbsp ghee. Add the ground paste and fry it for some minutes. Then add the half of garam masala powder and fry for a few minutes. When the ghee comes on top, add 1 cup of beaten curd and fry until the masala is dry and the ghee comes on the surface. Add 1 cup of boiled and cubed potatoes, 1 cup of boiled peas, and 1 cup of boiled cauliflowers. Stir for a few minutes. Then add 2tbsp ground almonds, 1tbsp ground paste of cashew nuts with a pinch of saffron. Mix well and add enough warm water to have gravy of desired thickness. Add some fried cashew nuts and almonds with enough salt. Let the gravy simmer for a few minutes. Add ¼ cup of cream and the remaining garam masala powder to the gravy and cook for a few minutes on slow fire. Put off the fire and sprinkle a little lime juice and chopped coriander leaves.