In a frying pan heat refined oil and fry cashew nuts. Now fry baby corns until it becomes golden.

Similarly fry mushrooms. Now it's time to saute grated coconut, curry leaves and chopped green chillies, sliced ginger together in refined oil. Now saute carrot, beans, red bell pepper, yellow bell pepper, capsicum, tomato cubes one after another in medium flame. Add some salt and turmeric powder.

Add cumin powder, coriander powder, kashmiri laal mirch powder, laal mirch powder into the mixture and cook it for five minutes before adding curd, water melon seeds paste, raisin paste, pumpkin seeds paste, almond paste together.

Now add fried baby corns, mushrooms, cashew nuts and cook it in low medium flame for 10 minutes. Pour dark sauce, tomato sauce, red chilli sauce, green chilli sauce into the gravy and cover the lid. Cook for another 3-4 minutes. Add lime juice.

Now add Coconut milk and cook it gently in low flame for 5 minutes before adding chilli flakes and black pepper powder. Add garam masala powder and chopped coriander leaves before switching off the gas. Serve it with rooti, rice or parathas hot.