Total Calories: 106
1. Prepare the coconut milk. Then, heat the coconut oil in a large nonstick wok or saucepan over medium-high heat, add the cinnamon, cardamom, and cloves, and cook, stirring, until fragrant, 1 minute. Add the onion, green chili peppers, and ginger and cook until the onion is golden, 5 to 7 minutes.
2. Mix in the vegetables, water, and salt, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the vegetables are soft, 7 to 10 minutes. Add the coconut milk and cilantro and bring to a gentle boil, then simmer over low heat about 5 minutes.
3. Heat the peanut oil in a small saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the curry leaves and asafoetida and mix into the vegetables. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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