Slice onion and finely chop green chillies, ginger and garlic cloves. Heat 2 tbsps oil in a non stick pan. Add cumin seeds and coriander seeds and saute till fragrant.

Add onion, green chillies, ginger and garlic and sauté till onion becomes translucent.Add coconut, turmeric powder and coriander leaves and mix well.

Switch off the heat and transfer the mixture into a mixer jar. Add yogurt and grind into a smooth paste. Transfer into a bowl. Roughly chop the kiwis and grind into a purée.

Heat the remaining oil in another non stick pan. Add the coconut-coriander paste and saute for 5-6 minutes. Add the kiwi pulp, cashewnuts, carrot, French beans, cauliflower, green peas and mix. 

Add 3 cups water, garam masala powder, salt and mix well. Bring it to a boil and cook till the gravy thickens.

Transfer into a serving bowl, garnish with a mint sprig and few strips of red capsicum. Serve hot.