Clean, wash and cut carrot, potato and beans into half inch pieces.
Cook the chopped carrots, potatoes and cauliflower florets in sufficient quantity of boiling salted water till nearly done.
Add beans and green peas and boil again.
Drain and wash in cold water. Keep them aside.
Grind all the ingredients of the garam masala into a fine powder and keep aside.
Heat 2 tbsp of oil in a kadai or a pan.
Add cloves, peppercorns, poppy seeds, coriander seeds, red chillies and dry coconut and fry them lightly.
Add two thirds of the chopped onions and cook till it turns slightly brown.
Allow it to cool and then grind to a paste using sufficient water.
Heat the remaining oil in another kadai or a pan.
Add the remaining chopped onions and sautT till brown.
Add ginger and garlic paste and sautT again.
Add chilly powder, turmeric powder and coconut masala paste and mix well.
Add around half cup of water and cook for 2 mins.
Add the boiled vegetables and mix well.
Check the level of salt.
Simmer for 4 v 5 mins.
Sprinkle Kolhapuri garam masala powder and mix well.
Garnish with coriander leaves.