Heat the pot/pan. Add oil. Keep heat to medium. You can test the heat by dropping a piece of onion in the oil. Once it begins to sizzle, the temperature is just right.

Add the coarsely ground spices, followed by the onions. Saute it lightly. Once the onion starts changing color, add the green chillies and chopped ginger.

As soon as onions become pink add the potatoes. Keep sauting. After 2 minutes add the carrots, followed by the green peas and finally the cauliflower. The trick is not to over cook or burn the veggies, and to get them well coated with the spices.

Throw in the curry leaves. Mix well and add a cup of water, or as much needed to cover three fourth of the cooking vegetables. Cook covered for 3-4 minutes. Check for the texture of the carrot. It should be mildly tender, but should not get mashed.

Add the salt. Mix well.

Now add the coconut milk. I used store bought canned coconut milk. The real cooking of the vegetables should be in this milk. Cook in medium flame till you see the first bubble. Immediately lower the flame, cover and cook in low flame for another 8-10 minutes. The milk should not bubble or froth up. If this happens, the cream from the milk will crack up, gravy will become thin and runny, and the true essence of the stew will be lost. Once done, you can turn off the gas.

In a separate pan, heat up the coconut oil for the garnish.Add the cashews if you are using them. Once mildly fried, add the shallots and saute well till they become soft and pink. Turn heat off, and throw in the curry leaves. Add the crushed pepper, and top this garnish on the the cooking stew. Add the milk to this pan,  wash out the remnants and pour it on to the stew.