Potatoes 2 nos
Carrots 2 nos
Onion 2 nos
Green chillies 3 nos
green peas 1/2 cup
Pepper corns whole 1/2 teaspoon
Coconut milk 1 cup
Cloves 4 nos
Cinnamon a small piece
Ginger chopped 1 teaspoon
Garlic chopped or crushed 2 cloves
Curry leaves 1 sprig
Vegetable oil 1 tablespoon
Salt to taste.
Wash, clean, peel and slice the potatoes, carrots and onion into small pieces.
Chop the green chillies.
Crush the ginger and garlic.
Heat the oil in a pan and add the chopped onion, cloves, crushed ginger, garlic, cinnamon piece and chopped green chillies and saute well.
Add sliced carrots and potatoes and saute stirring well.
Add the whole pepper corns and mix well.
Add 1/4 cup coconut milk and 1/2 cup water, the green chillies and salt and cook on medium flame with closed lids for 10-15 minutes till the vegetables become tender.
When the vegetables are cooked add the rest of the coconut milk and curry leaves, allow to boil once and remove from heat.
Serve along with bread or appam (the rice bread).