In a cooking pot, heat some oil. Then add the whole spices: bay leaf, cinnamon, cloves, fennel and fry a few seconds
Add the onions, ginger, garlic & green chili. Add some salt and sauté on medium heat until the onions are browned (caramelized).
Add the tomato puree and fry until the raw smell disappears and mixture thickens.
Add the spices: turmeric powder, red chili powder, coriander powder, pinch of sugar and adjust for salt. Fry for few minutes to cook out the spices.
Add the washed and diced vegetables and mix well with the gravy base.
Add the water and bring the mixture to a boil.
Cover with a lid, reduce to medium low heat. Cook for 15-20 minutes or until the vegetables are soft cooked (but still have a bite to them).
Add the gravy base we earlier made, the coconut milk (optional), adjust water and spices and mix well. Bring to a boil and then turn off.
Garnish with Cilantro leaves & serve warm with roti, dosa, idli, idiyappam, aapam or any carb you desire!
If you have leftovers, store in an airtight dish in the refrigerator and consume within 5-7 days.