Vegetable Istew / Kerala style vegetable stew

Aapams are not completely without vegetable stew (or istew, as it is called). And once I plucked up the courage to tackle appams, I decided to make vegetable stew to go with it. I followed this recipe.

2 small to medium sized carrots, peeled chopped
2 potatoes or 1 large potato, about 150 gms, peeled and chopped
¾ or 1 cup peas
70 to 80 gms french beans
1 large onion or 5-6 shallots, thinly sliced
3-4 garlic, crushed into a paste in a mortar-pestle
1 inch ginger, julienned
2-3 green chilies, slit
1.5 inch cinnamon
4-5 cloves, crushed or kept whole
1 tsp crushed black pepper
3 to 4 green cardamoms, crushed or kept whole (optional)
2.5 cups thin coconut milk or water
1 cup thick coconut milk
12 to 15 curry leaves
2 to 3 tbsp coconut oil
Salt to taste

Method:
Heat coconut oil, add the whole & crushed spices - cinnamon, cardamoms, cloves, black pepper, and saute till fragrant.
Add the ginger, garlic, green chilies, sliced onions and curry leaves. Saute till the onions become translucent- do not brown
Add the chopped veggies and stir well. Add 2 cups water, and cook the veggies in a pressure pan till tender and done.
Add the thick coconut milk, stir well and simmer for just half a minute.
Temper 1 tbsp coconut oil with a few curry leaves, pour over the istew, and serve with appams.