1. Heat oil in a pan and add cumin seeds and curry leaves. Allow them to sizzle briefly.
2. Add the chopped onions and pimentos to the pan and sauté until the onions are translucent.
3. Mix in the Rajapuri Curry and stir well with the onions and pimentos.
4. Pour in the water and bring the mixture to a gentle simmer.
5. Add the coconut milk powder, stirring continuously to ensure it's well mixed and smooth.
6. Introduce the cooked chickpeas and quinoa to the pan, incorporating them with the spice blend.
7. Fold in the steamed veggies, ensuring they are coated with the spices and well mixed.
8. Season with salt and all purpose seasoning, making sure to distribute evenly.
9. Simmer the entire mixture on low heat for a few minutes until everything is heated through.
