Step-by-Step Instructions

1. 1.Prepare Vegetables

   Dice 4 medium potatoes and 1 carrot. Chop 1 small piece of ginger and 4-5 cloves of garlic.

2. 2.Sauté Aromatics

   Heat 3 tablespoons of coconut oil in a pan over medium heat. Add 1/2 teaspoon each of mustard seeds and cumin seeds and let them splutter. Then, add the chopped ginger and garlic to the pan and sauté until fragrant, about 1-2 minutes.

3. 3.Cook Vegetables with Onions

   Add the diced potatoes and carrots to the pan. Add salt to taste. Then, add 2 chopped onions to the vegetables. Mix well, cover the pan, and cook for 5 minutes until the vegetables start to soften.

4. 4.Add Chilies and Continue Cooking

   Uncover and stir the vegetables. Add 6 chopped green chilies (adjust quantity for desired spice level). Cover the pan again and cook for another 2 minutes.

5. 5.Incorporate Dry Chilies and Curry Leaves

   Uncover and add 4-5 broken dry red chilies and a few sprigs of curry leaves. Mix well.

6. 6.Add Ground Spices

   Add 1/2 teaspoon turmeric powder, 3 teaspoons coriander powder, 1 teaspoon garam masala, and 3/4 teaspoon black pepper powder. Sauté the spices with the vegetables until the raw smell of the spices disappears, about 2-3 minutes.

7. 7.Simmer with Water

   Pour in 3/4 cup of hot water. Check and adjust salt if needed. Cover the pan and cook for 5 minutes until the potatoes and carrots are tender.

8. 8.Add Coconut Milk

   Uncover and add 1 cup of coconut milk (prepared by mixing 3.5 tablespoons of coconut milk powder in warm water). Stir gently. Cover the pan and let it simmer for 2 minutes; do not boil vigorously after adding coconut milk.

9. 9.Final Seasoning and Finish

   Uncover and add 1/2 teaspoon garam masala and 1/2 teaspoon black pepper powder for enhanced flavor. Add 1 teaspoon of ghee to the stew. Mix well. Turn off the gas stove, cover the pan, and let the vegetable stew rest for 5 minutes before serving to allow the flavors to meld.