In pressure cooker heat 2 spoon oil. Add muster seeds, cumin seeds. Let it crack. Add asafoetida.

Now add all whole spices. After that add all vegetables accept Wadi, coriander leaves and tomato paste. Add red chili, turmeric and salt and required water. Pressure cook it for 3 whistles.

Now in wok heat 2 spoon oil and saute tomato paste. Add cooked vegetables and mix well. Add coriander powder and garam masala. Cook it for 5 to 7 minutes.

Now add some amount of water and Wadi. (I am attaching link of Wadi). Let it cook for 5 minutes.

Now sprinkle kashmiri red chili powder and coriander leaves. Heat remain oil and pour it on vegetables.

Fenugreek Wadi which we made with besan will absorb water and oil both. So I suggest while serving if you find dry in Wessel heat oil and after it cool add water and salt to taste and red chili powder and some garam masala. Pour it on sabji.