Vegetables in Tomato Gravy

I need to owe complete courtesy to my dear husband for this dish. This one is his master piece. Once in a while he would enter our kitchen and come out with amazing  dishes like this and this is just another one of the numerous reasons why I am so amazingly proud of him. This is a perfect side dish with rotis and chappathis and my favourite too.

Ingredients

4 cups roughly chopped tomatoes
1/2 cup carrots chopped into small pieces and 1/2 cup green peas
1/4 cup peeled potato cubes and 1/4 cup sweet corn kernels
1/2 cup beans sliced into small pieces
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
2 pinches of asafoetida
5 curry leaves
salt to taste
2 tsp ginger-green chilli paste
1/2 tsp sugar
1/2 tsp garam masala

Method

Combine the tomatoes and 2 cups of water in a deep kadhai and cook on a medium flame for 8 to 10 minutes or till the tomatoes are soft.
Remove from the flame and allow them to cool slightly.
Once slightly cooled, blend the tomatoes in a mixer to a smooth pulp. Keep aside.
Heat 2 cups of water in a deep kadhai.
Add the potatoes, beans, greenpeas, sweet corn and carrots, mix well and cook on a medium flame for 5 to 7 minutes. Don’t drain the water and keep aside.
Heat the oil in a kadhai and add the mustard seeds and cumin seeds.
When the seeds crackle, add the asafoetida and saute on a medium flame for 1 to 2 minutes.
Add the curry leaves, tomato pulp and all the boiled vegetables (including the water), mix well and cook on a medium flame for another 5 to 7 minutes, while stirring occasionally.
Add the salt and ginger-green chili paste, mix well cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Add the sugar and garam masala, mix well and cook on a medium flame for 1 more minute.
Serve hot with rice or parathas.