Ingredients

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.

Preparation.

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).