Any vegetable can be cooked in this way, e.g., potatoes, carrots, French beans, peas, gourd or pumpkin.
Heat the ghee and lightly fry the onion and ginger.
Add salt, turmeric, coriander powder, green chilli and tomato.
Keep stirring briskly till all the water dries up and the ghee rises to the top.
Add vegetables. (If you are cooking a mixture of vegetables, add those which cook rapidly, a little later).
Pour over one cup of water or more, depending on the quantity of gravy required.
Cover and took on a low flame till all the vegetables become tender.
When cool, the curry will become thicker, so make allowance for this when adding water.
Fry the cumin seeds separately in a little ghee and pour over the vegetables.