We Indians like our vegetables cooked a little beyond the al dente stage. This curry from my childhood days, as it is traditionally cooked, fits that almost-mushy requirement. But having spent more than half my life in the United States, I have gotten used to crisper vegetables. So when I make this in my Western kitchen, I tend not to overcook them, and as a result they provide a balanced textural contrast to the creamy mint-cilantro sauce.