First heat a pan with 1 tsp oil, add the ½ large cubed onion, 2 green chilli and saute them till the onion turns translucent. Transfer to the plate and keep aside. Now in the same pan, add the ½ chopped tomato and saute for 30 sec and transfer it to the same plate. Bring everything to room temperature. Grind them into paste and keep aside. You can add little water while grinding, as needed.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/vkonionpaste1.jpg" alt="kurma" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/vkonionpaste2.jpg" alt="kurma" width="48%"><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/vkonionpaste3.jpg" alt="kurma" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/vkonionpaste4.jpg" alt="kurma" width="48%"><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/vkonionpaste6.jpg" alt="kurma" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/vkonionpaste5.jpg" alt="kurma" width="48%">

Now we will prepare the second paste. Take a mixie, add the coconut, cashews, fennel seeds, roasted gram and add about ½ cup of water and grind into a fine paste. Keep aside.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/vkcoconutpaste1.jpg" alt="kurma" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/vkcoconutpaste2.jpg" alt="kurma" width="48%">

Now heat a pan with 1 Tbsp of oil, add the ingredients under "To Temper" in the given order. Once the fennel seeds turns golden brown; add the garlic, ginger, curry leaves, slit green chilli and saute for 30 secs. Now add the ½ finely sliced onion and saute till the onion turns translucent.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/vksaute1.jpg" alt="kurma" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/vksaute2.jpg" alt="kurma" width="48%">

Once the onion turns translucent, add the remaining ½ chopped tomato, salt and saute till the tomato turns mushy. Add all the chopped veggies along with mint leaves and saute for a minute. Add two cup of water, the ground onion tomato paste and stir it well.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/vkveg1.jpg" alt="kurma" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/vkveg2.jpg" alt="kurma" width="48%"><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/vkwater.jpg" alt="kurma" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/vkaddonion.jpg" alt="kurma" width="48%">

Once the kurma starts to boil, add the powders (turmeric, chilli, coriander) and mix thoroughly. Turn the flame to low-medium and wait until the veggies get cooked. Once the veggies are half cooked, add the ground coconut paste and mix thoroughly.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/vkmasala.jpg" alt="kurma" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/vkaddcoconut.jpg" alt="kurma" width="48%">

After adding the coconut paste, the kurma will thicken, so adjust the water accordingly. Cook till the veggies are fully done. By that time the oil would get separated and float on top. Turn off the flame and garnish with coriander leaves.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/vkdone1.jpg" alt="kurma" width="48%">&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/vkdone2.jpg" alt="kurma" width="48%">

Transfer to a serving bowl and enjoy hot along with rice or chapati.