Instructions: Grate the coconut, add 2 cups of water and then strain out the liquid. Set the grated coconut aside. Add the cornflour to the liquid and mix well.

Heat the oil in a pan (use an Indian tava if you have one) and fry the onion for one minute. Add the cardamoms, cloves and cinnamon and fry again for a few seconds. Add the green chilies and salt and fry again for approximately 10 minutes. Add the coconut milk and the vegetables and cook for a few minutes.

Remove from the fire. Serve hot.

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