Grind the cashew and khus khus with a little water to a smooth paste and set aside.
Grind the coconut with a little water to a smooth puree.
Cube the vegetable and boil until Al-dente. Reserve the water used for boiling. You can also steam the vegetables in the microwave with a little water. One whistle in a pressure cooker.
In a pan, heat the oil and the cloves, cardamom and cinnamon.
Add in the onions and fry till translucent.
Add ginger garlic paste, salt and fry until for 2-3 minutes on a low flame.
Now add the tomato puree and the dry masala powders and let it simmer in low flame for 8-10 minutes till the oil separates from the masala paste.
Add boiled veggies and the reserved water and boil for a couple of minutes.
Add the cashew-khus khus paste and the coconut paste and boil for a 2-3 minutes. Do not let it come to a boil.
Remove from heat and garnish with cilantro/coriander leaves.
Serve Mixed Vegetable Kurma South Indian Style hot with roti or rice.