For Paste: Fresh Grated Coconut 1/2, Green Chillies 2-3,
Cumin Seeds 1 Tsp, Ginger 1″, A small pc of tamarind
Heat oil and add cinnamon, cloves and cardamom. Now add onions and saute till translucent. Then add the rest of the vegetables and salt and enough water to cook the vegetables(1/2 cup). Now cover and cook till the vegetables are done but DO NOT overcook. Now add the coconut paste, add water to make it as thin as you require and let it simmer for 5 minutes. Never boil the stew once you have added the paste.
Garnish with chopped coriander and serve hot.