Pressure cook all the veggies except for cauliflower and green peas. Make sure that the veggies don't turn mushy, 1 whistle in my pressure cooker. Alternately veggies can either be microwaved or boiled in some water.

In the meantime , dry roast coriander seeds, cumin seeds, peppercorns and dry red chilies until they turn a shade darker and start smelling aromatic. Let cool slightly and grind to a smooth paste along with grated coconut, tamarind pulp and ginger.

In a saute pan, add cauliflower and ½cup water; simmer until cauliflower is tender. Next add green peas and the other veggies, cook for 3-4 minutes.

Add the ground paste, turmeric and salt. Mix well and simmer for 10 minutes for the flavors to mingle. Add water if the curry looks too thick.

Finally for the tempering; heat 2tbsp oil in a small pan, add mustard seeds and once seeds start to splutter add hing and curry leaves; pour immediately onto the curry. I served the curry with some simple fried rice and cucumber raita.