Take all the masala ingredients in a pan and dry roast them on a medium flame. Till the coconut turns light brown. Remove it in a bowl and let it cool.

Now in the same pan heat 1 tablespoon oil. Add ginger garlic paste, cashew and onions green chilli and saute for few minutes till the onions turn translucent. Add the tomatoes. And let it cook till soft. Remove from flame and let it cool. Grind along with the roasted masala into a smooth paste.

On another stove, steam the veggies till soft and tender for around 10 minutes.

Now heat the remaining oil in a pan and add turmeric powder and red chilli powder and add the grounded gravy. Cook it till oil leaves from edges, then add water to make it a little thin consistency if too thick. Add salt as per taste. Keep it aside

Serve it hot with tandoori roti or plain chapatti or phulkas.

To add more flavour, heat little oil in a small pan and add some red chilli powder and whole red kashmiri chilli and add this tadka over the subzi again at the time of serving