2 tbsp coconut oil
6 tbsp roughly chopped ginger
4 green chilli
1 1/2 cups coconut milk
2 cups of mixed vegetables
1 tbsp curry leaves
salt to taste
Fry 4 tbsp of ginger and green chilli in 1/2 tsp coconut oil for 5 minutes.
remove from pan and grind into paste.
chop vegetables into big pieces.
Vegetables used-Brinjal, asparagus, potato, carrot, sweet potato, red capsicum, beans, peas
In pan heat 2 tbsp of coconut oil.
Add mustard and allow to pop.
Add 2 tbsp of ginger and curry leaves.
Next add the vegetables, fry for 5 minutes and add 1/2 cup of coconut milk with some water and the ginger green chili paste.
Open cook the vegetables for 10 minutes on low flame.
Next add salt and the remaining coconut milk.
Cook further until the vegetables are soft.