For the white paste
6 Whole Cashewnuts
1 teaspoon khuskhus - White Poppy Seeds
Coconut pieces
Elaichi
Cloves
Cinnamon a small piece
Green chilli
Fresh Curry leaves 4-5

For Cooking Veggies
1 cup chopped Potato
1 cup chopped Beans
1 cup Carrots
1/4 cup sweetcorn kernels
1/2 teaspoon Salt
1/2 teaspoon Turmeric powder
1 cup water

Spices required -
2 green chillies, slit into half
Spice Powders and salt
1 teaspoon Red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon salt
2 teaspoon coriander powder

Other Ingredients
Zeera
2 tablespoon Vegetable Oil
1 teaspoon Ghee
2 medium sized Onion, chopped
1 teaspoon ginger garlic paste
1 small sized tomato, finely chopped
1/4 cup Curd
1 teaspoon garam masala
4 sprigs Coriander leaves, chopped

Cook the veggies in a cup of water with the salt and turmeric powder until firm but not mushy.Use pressure cooker, cook for 2 whistles.
Heat oil and ghee in a pan and add zeera ginger garlic paste & fry for 10 seconds. Add in the onions and fry till the onions are soft.Add in the tomatoes and fry for 4-5 minutes until the raw smell goes away.

Add in the cooked vegetable mixture. Add in the spice powders and the salt. Cook for a minute.
Add in the white paste, and cook for few minutes.
Whip the curd well before adding and add it and leave it to come to a boil.

Switch off the flame and garnish with coriander
hot with Fried rice or roti or rice.

Even can have it with puri or dosa by making the curry with more gravy.