Ingredients:

3 tablespoons ghee or coconut oil
1 tablespoon grated ginger
2-3 hot green chilies, seeded and chopped
1 1-inch cinnamon stick
10 fresh curry leaves
1/2 teaspoon asafetida powder
9 cups mixed vegetable such as green beans, potato's, pumpkin, zucchini, cauliflower, carrots, and pea's
1 teaspoon turmeric
1 teaspoon coriander powder
1 1/2 - 2 teaspoons of salt
1 teaspoon jaggery or sugar
1 cup coconut milk
1/2 cup water
1/4 cup chopped fresh coriander leaves

1. Place the ghee or oil in a heavy 5-litre saucepan over moderate heat. When hot add the ginger and chilies and saute for 1-2 minutes. Add cinnamon stick and curry leaves, and saute for another minute. Sprinkle in the asafetida power. Stir briefly, then add all the vegetable, the turmeric, coriander powder, salt and sugar. Stir the vegetables in the flavored ghee until well coated.

2. Pour in the coconut milk and water. Reduce the heat and simmer slowly, well covered, for 30-40 minutes or until the vegetables are tender. The quantities suggested yield a fairly dry curry cooked slowly for 30-40 minutes. If a moist curry is desired, increase the quantity of coconut milk to 1 1/2 cups and the water to 1 cup, and cook over a higher heat for less time. Fold in chopped fresh coriander leaves and serve hot.