Lingkan Reang
Grind coconut, melon seeds or cashews, and fennel seeds into a smooth paste with water.
Heat oil, fry fennel seeds, cinnamon, cardamom, and cloves until fragrant.
Saute onions, ginger-garlic paste, and green chillies, then add turmeric, potatoes, and salt.
Add water, bring to a boil, and pressure cook for 4 whistles or simmer in a pot for 25-30 minutes.
Add the ground paste, mix well, and simmer until the kurma thickens.
Serve hot with roti, appam, or idiyappam.