Wash the tomatoes,blanch then and make a tomato puree. Wash all the vegetables,peel the potatoes and apple gourd and cut them in one and half inches pieces.
Cut the ends of french and cluster beans as rhey go in whole. Cut the ends of lady finger and slit them longitudinally.
Saute all the vegetables one by one in some oil so they get cooked easily later.
In a big pressure cooker or vessel,take oil put mustard ,cumin and fenugreek seeds and as they splutter add asafoetida and curry leaves.
To this add gram flour and roast it on a low flame till it turns brown . Add grated ginger and red chilli powder.
Add the tomato puree and mix fast so that no lumps are there. Add in more water approx 2 litres and let it come to boil.
Keep stirring the kadhi and add salt to taste. After 10-15 min of boiling add potatoes,apple gourd ,peas and both the beans.
Let it simmer on low flame. Put the cauliflower florets and lady finger after 20 min when the above veggies are done .
Keep the kadhi simmering on low flame for nearly an hour ,more it summers more it is tasty .
Check for doneness of all the veggies separately and then switch off the gas.
Serve hot with steamed rice.
