To a blender add all ingredients mentioned in the "GRINDING" section. Add ¼ cup of water and blend to a smooth paste. Set aside.
Cook the vegetables in a microwave or boil them separately in a pot.
Take a kadai, add oil to it. Once hot add Bay leaf, onions, and saute until onions turn light brown for 2 minutes.
Next, add chopped tomatoes and cook till they turn soft.
Add the prepared coconut-cashew paste, red chili powder, turmeric powder, garam masala, curd (yogurt), and Stir continuously for 2 minutes until the raw smell disappears.
Now add the chopped veggies, salt, and water and combine well.
Cover the Kadai with a lid, cook on medium-low heat for 15 minutes. Make sure veggies are cooked well. Stir in between. TIP you can also use pre-cooked veggies saves cooking time.
Remove lid, add lime juice and garnish with cilantro. Mix well.
Vegetable Kurma is ready, serve with hot with pooris, chapatis, roti & parathas.