Wash and drain the vegetables and set aside.
Heat oil in a saucepan. Fry the cinnamon and cardamom briefly.
Add the onion and saute till golden brown.
Add the ginger garlic paste and chillies and cook till the onion starts wilting.
Add in the ingredients from tomatoes to ground cardamom and give a nice stir to coat all over. Cook on simmer for 5 minutes.
Add the vegetables and coat well with the mixture.
Pour in around 2-4 cups of water (depending on how soupy you want your stew to be).
Allow it to come to a boil on high flame, then reduce the flame, add salt and pepper to taste and cook with closed lid the vegetables are cooked.
Serve with regaag or plain rice with a generous garnish of coriander leaves!