In a pressure cooker, add carrots, baby potatoes, and elephant yam with 1 cup water and salt.

Pressure cook for about 1 whistle and let the pressure release naturally.

Soak the raisins and jaggery in vinegar in a small bowl and set aside.

Heat oil in a small shallow pan, saute the onions and tomato with a little salt until the tomatoes turn soft.

Let the mixture cool, then blend into a smooth paste using a hand blender.

Heat a heavy-bottomed pan with oil, saute the pressure-cooked vegetables until they become slightly crisp.

Remove the vegetables from the pan.

In the same oil, add the ginger, garlic, and green chillies and saute.

Add the blended paste, turmeric powder, red chilli powder, and dhansak masala powder.

Add the soaked raisins and dates along with the vinegar and jaggery.

Check the seasoning and adjust as needed.

Add the sauteed vegetables along with the green peas.

Add 1 cup of water and reduce the heat to low.

Cook over low heat for about 10 minutes, or until the vegetables are well cooked.

Garnish with chopped coriander leaves and serve.