Grind all the above listed Ingredients "To Grind" with little water to a smooth paste.
Cut all the vegetables into small-medium sized piece. Add all the chopped mixed vegetables, salt, turmeric powder 11/2 cup of hot water and mix well.
Close the Instant Pot with pressure valve to sealing. Set the Instant Pot to Manual/Pressure Cook for 1-2 minute
Meanwhile, in a small blender jar, add grated coconut ginger, garlic, soaked cashews, poppy seeds, fennel seeds, green chili, small onion, coriander powder and little. Blend to make a smooth paste and reserve the grounded masala
After the pressure cooking cycle is complete quick release by moving the pressure value to vent. Press Cancel. Open the Instant Pot and give a quick stir.
Add the blended coconut paste and 1/2 cup of hot water gently mix.
Now set the Instant Pot to Saute mode for 10 mins. Once it starts to boil, cook it for 5-6 mins until all the raw smell goes.Stir in between to prevent them from burning.
Note that the Vegetable Kurma will start to thicken in a few minutes so adjust the water consistency as needed.
Garnish with coriander leaves. Serve hot with Appam, Noolappam/String Hopper, Poratta or Indian Bread and Enjoy!
