4 teacups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and green bell peppers)
2 medium onion(s) sliced
4 tablespoons oil
4 whole green cardamoms
4 whole cloves
1" cinnamon stick(s)
2 green chilli(es) slit
2 teaspoon(s) ginger cut into strips (juliennes)
1 teaspoon(s) black peppercorns coarsely crushed
2 cup(s) coconut milk (canned unsweetened coconut milk is available in Asian markets)
2 cup(s) water
A few curry leaves and salt to taste

Heat the oil in a pan on medium level till it is hot. Add the green cardamoms, cloves and cinnamon. Fry for a few seconds.

Add the green chilli(es), ginger and the sliced onions. Saute on medium heat for 2 minute(s) or till the onions are transparent and soft.

Add the mixed vegetables, curry leaves, salt and water. Cover and cook on low heat for 15 minutes or till the vegetables are cooked.

Add the peppercorns and the coconut milk. Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute(s).