Chop all vegetables. Grind red chillies, sonf, cashewnuts and coconut into a smooth paste, adding a little water. Slit the green chillies. Heat oil in a pan, add onion, capsicum, green chilli and the kasooti methi and fry till the onion turns light gold in color. Add the tomatoes and cook for a couple of minutes-till the tomatoes get slightly cooked. Add the ground masala, salt and one cup of water. Simmer for a couple of minutes till gravy is thick. Serve hot with rotis or rice. (1/2 tsp sugar can be added).