Kerala style Vegetable Stew / Mixed Vegetable in Coconut milk gravy

Almost all the Kerala dishes are high in masala and spice level. How to counter this high with a mild?
Vegetable Stew is mild. Coconut milk acts as a great combiner of flavors and provides a beautiful smoothness and sweetness to the curry.
There is no tomato, no turmeric powder, no masala powder, no garlic used in this recipe.

You will find many 'optional' ingredients in this recipe. Potato and carrot are a MUST.
Cauliflower, green peas and beans are vegetables you CAN add if you have it available at home.
Ginger - I do not add it in my stew, but my mother does.

Ingredients:
Potato - 3 large
Carrot -1 large
Green peas - 1/2 cup (optional)
Beans - 4, cut into 1 inch batons (optional)
Cauliflower - 1 cup (optional)
Green chilly - 2, slit
Ginger - 1 inch, chopped fine (optional)
Onion - 1 large and 1 medium , cut into thin long pieces
Coconut oil - 2 tbsp
Peppercorn - 4
Cloves - 3
Cinnamon stick- 1 inch, broken
Curry leaf - 2 sprigs
Coconut milk - 200 ml
Salt

Method:
Either pressure cook the potato and carrot together for 3 whistles. Boil the green peas, beans and cauliflower separately. Peel the potato and mash into chunks with the rest of the vegetables. Keep aside.
(Or)
Peel the potato and carrot. Cut into cubes and boil in plenty of salted water until it is nearly cooked through and then add the peas, beans and cauliflower (if using). Cook covered till all the vegetables soften. Mash some and leave some whole.

Heat the coconut oil and fry the peppercorns, cloves and cinnamon stick.
Once they pop, reduce flame and add the onion, green chilly, ginger (if using) and 1 sprig of curry leaf.
The onion must just become transparent. Do not increase flame as the onion might brown.
Now add the boiled vegetables with some water and little salt. Mix well.
Do not make it too watery as we need to add the coconut milk.
Boil for 5 minutes , stirring often on low flame.
Add the coconut milk and mix well.
Do not boil after you add the coconut milk.
Taste and add more salt, if necessary.
Decorate with the rest of the curry leaf and enjoy with idiyappam / appam and any spicy dish like mushroom ularthiyathu.