In a mixer jar, add all the ingredients given under "To grind."
Grind it into a smooth paste by adding one cup of water and set the paste aside.
Prepare the kurma
Heat the pressure cooker or pressure pan and add the oil. When the oil is hot, add the cumin seeds and bay leaves. Let the cumin seeds sizzle and add the tomatoes.
Cook the tomatoes for 2 to 3 minutes, and then add the ground kurma masala and salt.
Let the masala and tomatoes cook for 5 to 7 minutes or until the raw smell of the spices goes off. Make sure to mix the tomato-kurma masala in between. Now add all the vegetables and one tbsp of cilantro.
Rinse the mixer jar with one more cup of water and add it to the kurma.
Mix the ingredients well, and pressure cook the kurma for two whistles. Let the pressure subside naturally. When the pressure is all gone, open the pressure cooker and mix the kurma well. It's optional, but I always add one more tbsp of cilantro and bring it to one boil. That's it. Kurma is ready. Serve it with roti or pulav or dosa.
Adjust the spices and salt to taste. Reduce the green chilies and add red chili powder for more color.
Add veggies in your hand, and adding country vegetables always enhances kurma flavor. But I did not add any.
You can also add ½ tsp of garam masala towards the end when bringing the kurma to a boil.
The black stone flower is optional, but if you have, do add it.
You can reduce tomatoes to 100 grams and increase the coconut measure to ½ cup. And for the tangy flavor, add a tsp or two of lemon juice.
The cinnamon barks that I used were very thin, so I used 2-inch.