Heat oil in a pan. Deep fry all the vegetables one by one starting with potato and carrots together, then fry cauliflower and green beans and finally deep fry peas and capsicum. Keep the fried vegetables aside in a bowl
Into the same wok add tomatoes, onions, ginger, and green chili and saute until they are soft.
Remove from wok using a slotted spatula and make a ground paste in blender. Make sure it is cooled before grinding.
Now again back to the same pan, add cumin seeds, fenugreek leaves and stir.
Saute for a minute and add the tomatoes puree.
Add all the spices and salt, stir for a few minutes until oil separated from the sides of the pan.
Finally, add all the deep-fried veggies. Stir and cook for few more minutes, until vegetables combine well with tomato onion gravy.
Add chopped coriander and serve hot with chapati.
Notes
Use your favorite mixed vegetables.If you don't prefer deep frying the veggies just steam cook them a bit before adding to the gravy.