Crush bay leaves, clove and peppercorns. Keep them aside.

:- You can also add a pinch of fennel seeds(Perinjeerakam).

Heat oil in a pan.

Splutter mustard seeds.

Add onion, green chillies, shallots and 1 sprig of curry leaves.

Saute, till onions turn light brown.

Add the crushed spices, all the vegetables and salt and saute for 3-4 mins.

Add water and cook for 5 mins.

Add thin coconut milk.

Cover and cook, till the vegetables are done.

Add thick coconut milk and cook for 1 - 2 mins.

Garnish with the remaining curry leaves.

:- Serve hot with appams, idiyappams or puttu.

:- You can also add 1/2 tsp of coconut oil along with the curry leaves to enhance the taste and flavour. :- Milk or coconut powder can be used as a substitute for fresh coconut milk.