Cutting vegetables :
 

1. Cut onions into long strands - cut into halves and slice into thin slices from top to bottom.
2. Cut the capsicum into medium sized pieces.
3. Cut the cauliflower so that ot much of the stalk is taken. Take out the flowery portion. Make it medium size so that it is chewable.
4. Cut the potato to medium bite sized pieces
5. Cut tomatoes into smallish size, this will become pulpy when making the sabji.

Making sabji :

1. Put oil in a kadai and heat it up.
2. Add jeera into it and immediately add the onions. Let it fry till the onions start turning golden.
3. Add the jeera powder, dhanya powder, haldi and chilli powder into it and mix so that the masala does not burn. Mix well.
4. Add the tomatoes, mask it up a bit and close with a lid so that it becomes pulpy.
5. After this, add potato, cauliflower and mix it up.
6. Close the lid for sometime and let it simmer in steam.
7. Add water if it becomes too dry while cooking at any time.
8. Add a tsp of tomato ketchup to give it a bit of tangy flavour.
9. Add the capsicum (can also add carrot) when the potato is nearly done.
10. Let it continue to cook, when the vegetables seem cooked it's done.