Prep the vegetables

• Thinly slice 1/2 cup of onions.

  Julienne 1" piece of fresh ginger.

  Chop all vegetables into bite size pieces:

  1/2 cup potato

  1/2 cup sweet potato or yam

  1/2 cup French beans

  1/2 cup carrots

  1/2 cup bottle gourd
• Heat 1 tbsp coconut oil in a deep pan.

  Add curry leaves and whole spices:

  4 whole green cardamoms

  4 whole cloves

  2" pice of cinnamon

  2 whole red dried chillies

  Allow all to sputter and crackle.
• Add the onions and ginger, sauté till onions are transparent.

  Add the chopped vegetables and 1 can of coconut milk.

  Add 1.5 tsp of salt and 1 tsp pepper (to taste).

  Cover the pan and allow the vegetables to simmer gently in the coconut milk.

  Check that all vegetables are thoroughly cooked and soft, about 15-20 mins.
• Fry some fresh curry leaves in ghee to garnish:

  Heat 1 tsp ghee in a small pan and add 5-6 curry leaves to it.

  Allow them to fry for a few seconds and then pour the garnishing over the stew just before serving.

  Serve hot with plain rice, rotis, neer dosas or appams.