125g/4 ½ oz (1/2 cup) ghee or vegetable oil
1 teaspoon mustard seeds
1 ½ teaspoons chopped ginger
4 cloves garlic, chopped
125g/4 ¼ oz (1 medium) onion, chopped
3 green chillies, de-seeded and chopped
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 kg / 2 ¾ oz (1/2 cup) coconut milk, fresh or canned
2 tablespoon chopped coriander (cilantro) leaves
Heat the ghee or oil in a deep, heavy-based pan over medium heat, add the mustard seeds and stir-fry for about 1 minute, or until they start to splutter. Add the ginger and garlic and stir-fry for 1 minute, then add the onions and chillies and stir-fry for about 5-7 minutes or until the onions are golden brown. Add the turmeric and ground coriander and mix well.
Add the vegetables to the pan and mix well. Add the grated coconut and season with slat, then pour in the coconut milk. Mix well and bring to a rapid boil. Reduce the heat and cook for about 8 minutes, ro until the vegetables are cooked but still have a bite.