Wash and cut all the vegetables (carrot, beans, peas, potato, cauliflower) into uniform small bite-sized pieces.

In a kadai or pan, heat 1 tbsp oil. Add cinnamon stick, cloves, cardamom, and fennel seeds. Add ginger-garlic paste, sliced onions, tomatoes, and the spice powders (red chilli powder, coriander powder, jeera powder, turmeric powder, and garam masala powder). Sauté well until the tomatoes turn soft and mushy. Add grated coconut, cashews, and poppy seeds. Mix well and turn off the flame. Once cooled, add a little water and grind to a smooth paste.

In a pressure cooker base, heat 2 tbsp oil. Add bay leaf, black stone flower (kalpasi), ginger-garlic paste, finely chopped onions, and fresh mint leaves. Sauté until the raw smell disappears. Add the chopped tomatoes and sauté until soft.

Now add the ground masala paste, required salt, and all the chopped vegetables. Add enough water (about 1.5 to 2 cups) to achieve a pourable gravy consistency. Pressure cook for 1 whistle on medium flame.

When the pressure releases naturally, open the cooker. You will see a layer of aromatic spiced oil floating on top with a wonderful aroma. If you prefer a thinner roadside hotel style consistency, simmer for 2 minutes or add a little hot water. Garnish with coriander leaves and serve hot with parotta, dosa, idli, or biryani!