Wash and cut vegetables and slice the onion.

In a mixer jar and add coconut, poppy seeds, roasted channa, green chilis, and cashew nuts. 

Grind them with a little water and make a thick paste.

Heat oil in a pressure cooker.

Add cinnamon, cloves, star anise, cardamom, and cloves. Wait for it to splutter.

Add the onion and saute until it becomes translucent.

Add the ginger garlic paste and cook till the raw smell goes off.

Add the chopped coriander leaves.

Add the chopped vegetables and saute for a minute.

Add a little water.

Add the required salt.

Pressure cook for 2 whistles.

Once the pressure released, add the coconut paste and cook for 2 - 3 minutes on a medium flame.

Serve it hot with roti.