Gravy:

1 1/2 cans whole peeled tomatoes
4 tbsp. oil, divided
1 tsp. salt
1/4 tsp. turmeric
1 1/2 tsp. cayenne pepper
1/2 tsp. paprika
1 1/2 tsp. cumin powder
1/2 tsp. garlic powder
Pinch ginger powder
1/2 cup fried onions finely crushed
1/8 cup vinegar

Reserve the tomato juice from the cans and blend the whole tomatoes in a blender until almost liquified. Mix in the reserved tomato juice. In a pan, heat 2 Tbsp. oil and pour in the tomato mixture along with a pinch of salt. Cover and cook over low heat, stirring occasionally, until tomato is not watery and a smooth, uniform sauce has formed. Set aside.

Heat remaining 2 Tbsp. oil in a small saucepan and lightly braise the salt, turmeric, cayenne, cumin, garlic, and ginger powders for about a minute. Add these spices to the tomato sauce along with the vinegar and fried onions.

Mix in the vegetables and gently stir until all the veggies are well coated. Sprinkle with water and seal tightly with aluminum foil and secure the pan lid on top of the foil.

Bake in pre-heated 350°FF. oven for about 30-40 minutes, until all the veggies are tender and oil separates.

Vegetables:

Sprinkle vegetables with salt and a pinch of turmeric and stir-fry each vegetable group individually (except peas) in 1 Tbsp. vegetable oil, adding more oil as needed between vegetables. Transfer all the veggies to a big bowl and mix in the peas. Set aside.