In a bowl take yogurt and gram flour and beat well.
Then add ginger garlic paste, red chilli powder, turmeric powder and 4 cups water and mix.
Add the mixture to a cooking pot and allow it to boil.
While curry is boiling, add curry leaves, green chillies and white vinegar.
Add salt when curry has come to a boil and keep stirring with a wooden spatula.
Then add the coriander, carrots, spring onions, potatoes, peas, beans and cauliflower and allow it to cook on low flame.
Take off stove when all the vegetables are tender.
For tempering:
Heat 1 cup oil and sauté garlic cloves, fenugreek seeds, curry leaves, red chillies, coriander seeds and white cumin seeds.
Then add it quickly on vegetable curry.
Serve hot with plain rice.
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