Potatoes - 2, medium, peeled & cut into 2 inch thick slabs
Carrots - 1 big, peeled and cut like the potatoes
Beans - abt 15, cut at an angle (french cut)
Peas - 1/2 cup
Onions - 2, medium, cut into 1 inch slices
Green Chillies - 10 to 15, slit into two
Ginger - 1 inch piece, chopped
Coconut Milk (thick) - 4 to 5 tbsp
Curry Leaves - few
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Salt, to taste
1) Microwave the vegetables with some salt and little water for 7 minutes.
2) In a pan, heat the oil and season with mustard seeds and curry leaves. Now add the onion slices, ginger and green chillies. Saute this till the onions, soften and brown a bit.
3) Now add the vegetables and sufficient water. Let this come to a boil and then allow to simmer covered for 10-15 minute for all the flavors to blend. Adjust salt as required.
4) Finally stir in the coconut milk and allow to heat through (not boil). Remove from stove and serve this creamy curry with Aapams.
P.S. I think the lighting is to blame for the yellow looking curry in the pictures. This actually looks off-white. Sorry about that. I will update with a better picture later if possible (the next time I make it).