Coarsely grind the dry coconut, coriander, ginger, garlic, and green chilli in a mixer. You can also crush them.

Heat oil in a pot or pan.

Once the oil is hot, add mustard seeds and let them splutter.

Add cumin seeds and curry leaves.

Add the finely chopped onion and saute until it turns golden brown.

Add a pinch of asafoetida powder and turmeric powder to the onions.

Add the coarsely ground spice paste and saute for 2 minutes on medium heat.

Add the chopped tomato and cook for another minute until softened.

Add Kanda Lasun Masala, garam masala powder, and cumin-coriander powder. Mix well.

Add salt to taste.

Add the roasted and ground peanuts (if using) and mix.

Add all the chopped vegetables: green peas, cauliflower, potatoes, and eggplants.

Saute the vegetables well with the spices.

Add 2 glasses of warm water. Using warm water is recommended for curries.

Mix everything well. The curry should be enough for 4-5 people. You can add another glass of water if you prefer a thinner consistency.

Cook on medium heat for 15-20 minutes, or until the vegetables are tender.

Once cooked, the curry will thicken.

Serve hot. This curry pairs well with jeera rice.

Enjoy your homemade mixed vegetable curry.