Peel, wash and cut carrots and potatoes into one inch sized cubes. String, wash and cut French beans into one inch sized pieces.
Wash and cut cauliflower into small florets and soak in salted warm water for fifteen minutes and drain. Peel, wash and slice onions.
Remove stems, wash and slit green chillies. Peel, wash and grind ginger and garlic to a smooth paste. Wash curry leaves and pat them dry. Wash and drain green peas.
Soak the coconut in two cups of warm water, grind and squeeze out thick milk. Repeat this process two more times but with only one cup water each to get a second and third extract.
Heat sufficient water and boil carrots, potatoes, French beans, cauliflower and green peas, individually until almost cooked. Heat both oils together, add bay leaves, star anise and cinnamon and stir-fry till flavours are released.
Add onions, curry leaves, ginger-garlic paste and slit green chillies and sauté for three to four minutes or till onions start turning light brown. Add cooked carrots, potatoes, French beans, cauliflower and green peas and stir-fry for two minutes. Stir in third extract of coconut milk and bring to a boil.
Reduce heat and simmer for two to three minutes. Add second extract of coconut milk and cook on medium heat till the liquid is reduced to half the quantity. Add salt, remove from heat and stir in the first extract of coconut milk. Reheat on medium heat for two minutes, sprinkle garam masala powder and serve hot.