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Sauté all the vegetables in oil until they are cooked but still retain a slight crunch. Keep aside.
Blend tomatoes, soaked red chillies and soaked cashews into a smooth gravy.
Heat oil, add jeera, onion and chilli ginger garlic paste. Sauté until the onion turns soft.
Add all the prepared spices together and cook for a minute until aromatic.
Add the prepared gravy and cook until it thickens and the oil starts releasing.
Add the sautéed vegetables and mix well. Cook for a few minutes so the flavours combine.
Finish with lemon juice and chopped coriander leaves.