Peel potatoes dice wash and keep.cut the veggies to be added to the curry. Take a deep vessel. Add 1 tablespoon oil and let it heat. Add mustard seeds and methi dana and curry leaves one by one let them after crackle immediately add 1 bowl besan and stir continuosly. Keep the flame to lowest. And keep stirring continuosly. Until the rawness of besan is gone and.it starts smelling. After 5 mins of constant stirring it's colour will change

On another flame keep a small kadai add little oil and saute the lady's finger and cauliflower florets for 2 - 3 mins remove and.keep aside in a plate.

Now add the tomato puree in the kadai and again stir for 2 mins to cook the tomatoes. Add salt and red chilli.powder then add diced potatoes and boiled arbi and guvar ke 2 - 3 tukde in the kadhi and again stir for 1 mint. Now add 2 - 3 glasses of water to the kadi mix well and keep it cooking on low flame until it boils.

Let it cook for 5 - 6 mins and then close the lid and let it whistle 2 times. After few mins add the imli ka paani and florets as well as ladys finger to the kadi. Garnish with fresh coriander and serve with plain./ jeera rice