Heat oil in a pan or a kadai.

Fry sliced onions, till brown. Keep aside half of it.

Add cardamom, cloves and cinnamon.

Add ginger-garlic paste and keep stirring all the while on low fire.

Add chilly powder and turmeric powder.

Add tomatoes and fry, till oil is seen at the sides.

Add the veg and potatoes.

Add the mutton or chicken pieces along with salt and keep stirring on medium fire.

Add curd, half the coconut paste and juice of half a lime.

Add a few mint and coriander leaves.

Close the cooker and cook upto 4 whistles.

Heat 2 1/2 glasses of water with salt and add the rice flour to it on the stove.

Mix and remove from the flame.

Add 1/2 tsp chilly powder, the remaining coconut paste and mix well.

Make small balls in your palms and then press with the tips of your fingers so that they make a flattened shape with finger marks on it. Keep aside.

Open the cooker and transfer the whole contents into a heavy bottommed vessel.

Add more water, if necessary to cover the dumplings, after they have been added.

Allow it to boil.

When it boils, add the dumplings one by one carefully and allow it to cook.

After 10 mins, lower the flame and keep on dam.

:- See that the gravy is slightly thicker when you serve.

Garnish with the remaining mint and coriander leaves.

:- Serve with fish fry, curd raitha and pickle or as it is.