Add all the ingredients to grind along with 2-3 tbsp of water in a mixer grinder and ground to a fine paste.
Hat oil in a thick bottomed pan or kadhai on medium heat. Then temper the oil with mustard seeds, fennel seeds and curry leaves.
When the seeds start to crackle add the chopped onions and sauté for 2-3 minutes until it is soft and translucent. Make sure not to brown them or else the curry won't remain white.
Now add the ground paste to the onions and mix everything well.
Sauté on medium heat until the raw smell of the masala disappears and the mixture is thick.
Toss in the chopped veggies along with salt and mix everything well.
Sauté for 2 to 3 minutes and add 2 1/2 cups of water. Bring it to a boil and then cover and cook until the vegetables are cooked through.
Once the vegetables are cooked and the gravy is of your desired consistency add some fresh chopped coriander leaves and take it off the heat.
Serve it hot with parathas or rice.