Grind the coconut, cashew nut and roasted gram Dal together to a fine paste by adding little water. Heat a cooker with oil , once its hot add in the Fennel Seeds and Bay Leaf. Next, add in the green chili.
Then add in the crushed ginger and garlic saute till the raw smell leaves and then add in the onions cook till glossy.
Next add in the tomatoes cook till they leave oil. Next, add in all the spice powders mix well and cook for a min. Now add in the fresh double Beans.
Mix well and then add in the ground coconut paste. Mix well and then add the required water and Salt and bring it to the Kurma consistency.
Close the cooker and cook for 3 whistles. Wait till the pressure is released naturally and then open the cooker. Garnish with coriander leaves and serve.
Notes
I used fresh double beans and hence I used it directly in the kurma.
If using dried ones, soak it, overnight pressure cook, for 2 whistles and then use.