Wash all the vegetables, peel the potatoes and apple gourd and cut them in 1 1/2 inch pieces approx.
Cut the ends of french and cluster beans as they go in whole.
Cut the ends of ladyfinger and make a longitudinal slit on one side.
Saute all the vegetables in some oil so that they get cooked easily later.
In a pressure cooker or big vessel take oil,put mustard ,cumin and fenugreek seeds and as they flutter add asafetida and curry leaves.
To this add the gram flour and roast it on a low flame till it turns brown.
Add grated ginger and red chilli powder.
Puree the tomatoes and add to the gram flour and mix fast to remove any lumps.
Add in more water,approx 2 litres and let it come to boil.
Keep stirring the kadi and add salt and turmeric powder.
After 10-15 mins of boiling,add potatoes,apple gourd ,peas and both the beans.
Let it simmer on low flame.
Put the cauliflower florets and ladyfinger after 20 mins when the above veggies are half done, as former takes less time to cook.
Keep the kadi simmering on low flame for nearly 1 1/2 hour ,more it simmers more its taste enhances.
Check for the done ness of all the veggies and add imli paste.
Switch off the gas and serve hot with steamed rice and aloo tuk.