Method:

Take a mixer jar add ginger, garlic cloves, and cinnamon and make a coarse paste without adding water into it and keep aside.

Add coconut and turmeric powder in a mixer jar and blend it to a paste by adding enough water and keep ready.

Take a pressure cooker pan, heat it by adding oil in it, when oil is hot add chopped green chilies and chopped onions and fry until translucent, then add prepared masala paste. Saute until aromatic.

Add chopped mint (optional) coriander leaves, fry for a while.

Add all chopped vegetables saute, add coriander powder saute on a medium flame for 3 min

Add salt to taste and prepared coconut paste into it

Mix properly, add water to adjust to your consistency, combine to the medium thick gravy and pressure cook for 1 whistle and remove from the flame. When the cooker is cool, open the lid and bring the curry to boil for 3 minutes, transfer the dish to a serving dish and serve with puri/chapati/dosa/idli.

Note –

Adding garlic is optional, you can add ginger, clove, and cinnamon in preparation.

To make a gravy curry you can add a Tsp of fried gram and 1/4 Tsp of poppy seeds with coconut and turmeric.