1: Soak the cashew and poppy seeds in hot water for 10 minutes.
2: Grind it to a fine paste along with grated coconut. Set aside.
3: In a pressure cooker, heat oil and add the whole spices, followed by the onion and curry leaves. Saute for 2 minutes.
4: Add the ginger garlic paste and saute for a minute, followed by the tomato and mint leaves. Mix and add the powdered spices and salt.
5: Add the potato, carrot, beans and cauliflower. Mix and add lemon juice and the coconut paste.
6: Give it a stir and then add water. Cover and pressure cook for 2 whistles on high heat.
7: Once the pressure has settled, serve it garnished with some coriander leaves. Serve with parotta or chapathi.
