Thoroughly wash and Cut all the veggies in slightly big and long pieces,grate 2 tomatoes, Ginger, garlic.Slice 4-5 green chillies.please do not chop the veggies.Keep them big in size.This is one of the characteristic of a perfect kadhai veg.

Heat 100 GM ghee in a pan.Shallow fry all the veggies until soft.Squeeze a lemon and 2 spoons of sugar while frying.This is a secret tip which enhances taste of this sabji. switch off the flame after 12 - 15 mins and keep aside.

For gravy -Take 50 gm ghee in another pan.Add sliced green chillies,heeng.Next add 1 bowl of curd,grated ginger and garlic.If you have Malai(milk cream) which should be home saved and not market brought cream.Add 2 spoons of Malai here(it is optional,but let me mention it is a wonderful hidden ingredient).Please save malai out of the everyday milk if you throw it.

Add in the basic four spices in curd and kitchen king masala.Mix well and keep stirring it for 10-12 mins until curd is completely cooked. Once curd is completely cooked add grated tomatoes.mix well and let it cook more for 5-7 mins.The more nicely you cook the gravy the more tasty will be the final dish.Do not hurry and leave the gravy uncooked which most of us tend to do often.

Next add the gravy to the veggies and mix gently and nicely so that all the veggies are coated with the gravy.

Add in some buttermilk if you feel the gravy is little thick.Lastly add 1 tsp of kitchen king masala at the end and switch off the flame.Kadhai veg is ready to be served.