1. Grind paneer, sesame, coconut, paneer, grated tomato, to a paste.
2. Boil French beans, peas, till tender, drain, keep aside.
3. Heat oil in heavy bottomed pan, add seeds, asafetida, curryleaves.
4. Allow to splutter, add gourds, green tomato cucumber, stirfry for 2 minutes.
5. Add cabbage, cover, cook for 5 minutes, stirring in between.
6. Add ground paste, dry masala powders, stir cook till oil leaves sides of pan.
7. Add 1/2 cup hot water, salt, stir, cook till gravy is well blended.
8. Sprinkle wheat flour, stir, simmer for a minute for gravy to thicken.
9. Take off fire, pour into serving dish.
10. Garnish with chopped coriander.
11. Serve hot with phulkas, puris, or any other type of roti.

Making time: 30 minutes
Makes: 3 servings
Shelflife: 1 day