In a large wok, heat the oil and saute cloves, cinnamon, and cardamom.
Add onions and sauté till they turn pink. Now, add all the vegetables and green chilies.
Add ginger paste sauté for a minute.
Add water, salt, and curry leaves, cover, and boil for 5 minutes or till vegetables are half cooked.
Now add thin coconut milk and let it boil for 7 minutes.
Turn off the flame and add thick coconut milk.
Serve it hot.
Ingredients
Directions
In a large wok, heat the oil and saute cloves, cinnamon, and cardamom.
Add onions and sauté till they turn pink. Now, add all the vegetables and green chilies.
Add ginger paste sauté for a minute.
Add water, salt, and curry leaves, cover, and boil for 5 minutes or till vegetables are half cooked.
Now add thin coconut milk and let it boil for 7 minutes.
Turn off the flame and add thick coconut milk.
Serve it hot.
