Take any 1 or 2 seasonal vegetables. Soak in water for about 2 hours to reduce the impact of chemicals in the vegetables
Peel & chop the vegetables. Add to a clay pot along with some water. Close the lid and let them cook in water until soft
Meanwhile, prepare the gravy. Blend together tomatoes, coconut, salt, chili, cumin and curry leaves until smooth
Combine gravy with boiled vegetables. Close the lid, switch off the stove & let the gravy cook through the steam inside the pot for 10 minutes. Top with coriander & serve
Tips
Do not re-heat sabzi after adding gravy. Coconut & tomatoes should never be cooked directly on the flame