Heat a nonstick pan with oil, temper with cumin seeds, and bay leaves.
Next add the finely chopped onions, saute till it turns colour.
Add ginger garlic paste and saute well.
Add chopped vegetables and add 1 cup water.
Cover with a lid and cook on low flame till the vegetables are well cooked.
When the vegetables are cooked, add the ground masala paste.
Add salt and cook until the masala is cooked well.
Next add coriander leaves and bring to a boil.
Finally just before switching off, add lemon juice and mix well.
Serve with Parotta, Poori and Roti. Even idiyappam tastes great with this vellai kurma.