Wash carrot, capsicum, cauliflower carefully and chop finely.

Wash green peas and drain.

Wash green chillies and ginger. Grind both together and make paste.

Blend yoghurt with water. Now add besan, ginger-chilli paste, sugar and salt. Mix it properly.

Heat pure ghee in thick bottom vessel. Now add cumin seeds.

Now add all vegetables and saute them for 2 to 3 minutes.

Add yoghurt mixture in vegetebles, then bring it to boil.

Lower the flame, make consistency to soup and adjust seasoning.

Serve hot.