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Cut the tip and the very bottom from the okra just to clean it, but do not slice.
Heat oil in a pan over medium heat. Add onion and cook for 3 minutes. more..

Heat oil, add cumin, cloves, bay leaf, chopped ginger, green chilli, and saute for 2 minutes.
Add hara channa and cook until done. more..

Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. more..

Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Sauté over high flame, to dry up excess liquid and leave to cool.
Add singhare ka atta, mix well and shape into walnut sized balls. more..

Pressure cook the whole arbi with three cups of water to give one whistle.
Keep on low flame for 2-3 minutes.
Remove from fire. Cool and drain. more..

Boil the potatoes till tender.
Peel, mash and add salt to taste.
Keep aside. more..

Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat. more..

Soak Chole in water overnight or for about 6 hr.
Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. more..

Pick, wash and soak the rajma overnight.
Boil the soaked rajma till well cooked.
Heat oil, add cumin seeds. more..

Heat oil in a pan.
Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.
Allow them to stop spluttering, then add the gram flour, stirring continuously. more..

Cut the stalk of each okra and make lengthwise slit.
Combine stuffing ingredients and mix well. Stuff each okra with the mixture. more..

Wash the capsicum and boil them whole till they are tender (not too much), drain water and keep aside to cool.
Mash the boiled potatoes. more..

Wash the tomatoes and set dry.
Cut the top of tomato (tamatar ) like a cap. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops .
Heat oil in a kadhai add chopped onions and green chilies till tender. more..