Peel the gourds with a vegetable peeler. Cut each of them into four parts. Heat some oil in a pan. Put some heeng, jeera and 3 to 4 methi dana. After that put one spoon besan powder, haldi powder and little dhania powder in oil. Add the gourd pieces and salt. Mix everything well. Cover the pan with a tight fitting lid. When it is ready, stir in a bit of amchur and dhania patti.

Soak the rajma (kidney beans) for 6 hours. Then boil in a pressure cooker with water and salt. After that make a puree with green dhaniya leaves and two tomatoes. Heat some ghee in a pan. Add a little bit of heeng and jeera. After the jeera has sputtered and browned, put one or two chopped onions. When the onions turn pink, put haldi powder and the chopped tomatoes. After that, put the rajma and a little bit of garam masala. Cook in a pressure cooker.

Slice the baingan and mirch in the middle but not all the way so as not to break them.

Peel the zucchini and chop it into small pieces. Heat a little bit of ghee in a pan or a pressure cooker. After that put haldi powder and chopped tomato. Then add zucchini and salt. Don't add water. Add a little bit of kali mirch (black pepper). Cover with a lid and cook.

Cut the lauki into small chunks. Heat a little ghee in a pan. Then put little bit heeng and jeera. When it becomes brown then put haldi and a small, chopped tomato with lauki and salt. Cook in a pressure cooker.

Cut the potatoes and brinjals in a long shape. Heat some oil. Put some methi dana and heeng first. Then put haldi powder and dhania powder. Add the vegetables. When it becomes ready then add some amchur powder.

Boil the potatoes and peel them. Put a pan on the heat. Put one spoon oil and little bit of heeng, jeera and haldi powder. Then put the potatoes. Put some coriander powder, salt and amchur powder. Mix and cook for 4 to 5 minutes.

Take baby potatoes, peel them and shallow fry them.
Make a mix of spices: 2 spoons dhania powder, 1 spoon haldi powder, half spoon garam masala, quarter spoon chilli powder.
Make a paste: Grind one big tomato, two kaju, two almonds and green coriander leaves.
Heat a pan. Put one spoon oil or ghee. When the oil or ghee is hot, put a little bit of hing and zeera. When the zeera starts sputtering, put the masala and fry it. Put the paste and fry it for 5 to 10 minutes. Then put the potatoes inside the gravy and make it boil.

Take 4 boiled potatoes. Peel them and mash them. Heat a pan. Put the mashed potatoes, half a mashed tomato, one small spoon salt, half a spoon haldi, a little bit of ghee, one cup of water, and some coriander leaves. Let them boil for 15 minutes. When the gravy becomes a little thick then turn off the heat.