Please look up the link above to help you in planning your meal.
The choice of vaghar ingredients will depend on the vegetable used.
So potatoes, peas, cauliflower, white cabbage, pumpkin will require jeera in the vaghar. You can add potatoes to any of the other vegetables noted here.
When cooking aubergines and green beans such as french beans, valor, or papdi, add ajwain to the vaghar. I like to add garlic to these vegetables too.
The salt in the recipe will release the water from the vegetables which will help in the cooking. Try not to add any water otherwise the curry will become bland and liquidy. To rectify watery curries look up my 'Tips on Cooking'
Prepare the vegetable. Make sure to leave peeled cubed potatoes immersed in water to avoid discolouration. To get an evenly cooked curry ensure vegetables are all of equal size.
Heat the oil at high heat, in a thick based pan that can be covered. Use the correct size pan. If the pan is too big then the vegetables will not cook well.
When oil becomes hot add the vaghar ingredients, jeera, (ajwain), rai, and methi in the order given with the hing at the end. Add garlic if using.
Add the turmeric and quickly add the vegetables
Lower the heat. Sprinkle the salt, chili/ginger paste and dhana- jeeru powder. Stir and cover.
Check after 5 minutes to see if vegetable is cooked. Can either pierce with a skewer or bite into a small piece. As long as the vegetable is not raw, how long you cook will depend on your preference.
Once cooked, transfer to a serving bowl, sprinkle with coriander and serve.
Adding chopped onions together with the vegetable will give a different taste to the curry. If you want to make a saucy curry add a chopped medium ripe tomato at the end and cover. In this case adding a small amount of water in the early stage will help in preventing the vegetables sticking to the bottom of the pan. Turn off the heat and leave for a few minutes. Taste before serving and add small amount of sugar if the curry has become sour with the tomatoes.