Ingredients 

• Carrots - 100 gms.
• French beans - 100 gms.
• Cauliflower - 100 gms.
• Cabbage - 100 gms.
• Green Peas - 100 gms.
• Tomatoes - 200 gms.
• Onions - 150 gms.
• Potatoes - 150 gms.
• Salt 
• Cilantro - a few

For Masala Paste 

• Coconut powder - 1/2 cup
• Garam masala powder - 1 tsp.
• Ginger - 2 - 3 thin slices 
• Green chilies - 3 - 4 . 
• Cardamom - 2 - 3 Pods
• Poppy seeds - 3 tsp.
• Coriander seeds - 3 tsp.
• Cumin seeds - 1 tsp.
• Black pepper  - 1 tsp.
• Dry red chili - 1 - 2 nos. 
• Garlic  - 2 - 3 cloves
• Cashew nuts - 1/2 cup
• Water - 1/2 cup

Method 

• Wash, cut and cook all the vegetables (except the tomatoes and onions) with a pinch of salt till tender. 
• Slice the onions and tomatoes and keep aside them separately. 
• Heat a little oil in a kadai and fry the onions till golden brown, then add the tomatoes and let them fry a little. 
• Pour the paste into the kadai, add the salt and give it a good stir. 
• Leave it on high heat for about 2 minutes. Now, add in the cooked vegetables and mix well. 
• Let the entire mixture cook on high heat for about 3 minutes, stirring occasionally. 
• Chop the cilantro and use as garnishing.