Wash and chop all the vegetables into small pieces. Wash the tomatoes, green chili, and ginger, then blend them together to make a paste.

Heat oil in a skillet. Add the chopped potatoes and fry over medium-high heat until lightly browned, then remove. Fry the cauliflower, carrot, and bell pepper one at a time until lightly browned. Transfer the fried vegetables to a bowl as you go.

On low heat, add sesame seeds and cumin seeds to another skillet and lightly toast them. Add the grated dried coconut and toast until it just starts to change color. Turn off the heat and transfer the mixture to a bowl. Once cooled, grind the mixture into a powder.

Heat 2 tablespoons oil in a skillet. Add asafoetida, turmeric powder, and coriander powder, and sauté briefly.

Add the tomato-ginger paste. Add red chili powder and whole dried red chilies, and cook until the oil starts to separate from the masala. Add the sesame-cumin-coconut powder and sauté briefly. Stir in the cream and cook, stirring constantly, for 2-3 minutes. When the oil separates from the masala, add the green peas and cook for 2-3 minutes until the peas soften. Add 1/2 to 3/4 cup water, salt, and garam masala, and mix well.

When the gravy comes to a boil, add the fried vegetables and mix well. Cover and cook for 3 minutes. After 3 minutes, check the vegetables—they should be ready. Stir in chopped cilantro. Transfer the curry to a serving bowl and garnish with more cilantro. Serve hot with paratha, naan, chapati, or rice.

You can use any vegetables you like, such as baby corn, eggplant, cluster beans, or green beans.