For the Curry Masala
For the Tempering
Grind curry masala ingredients with a little water to make a smooth paste. Take all the vegetables (except onions and tomatoes) in a bowl, add curry paste, mix well and marinate for 10‐15 minutes.
Dry roast the onions, cinnamon, cloves, green cardamoms and star anise in a deep pan until the onions are translucent and the spices are fragrant. Add the tomatoes and salt and cook until the tomatoes are pulpy. Add marinated vegetables and 1 cup of water and let it simmer for 5 minutes, or until the vegetables are done. Garnish with curry leaves and serve hot.