Wash the vegetables and cut into long strips. Finely chop the lemongrass, add to the coriander seeds, cumin seeds, chilli, ginger, pepper and turmeric, and grind to a paste using a mortar and pestle. Gently heat the oil in a frying pan then sauté the spice paste for 1 minute. Add the vegetables and salt and sauté for 5 minutes, stirring regularly. Add the coconut milk and lime leaves (if available) and simmer until the vegetables are soft.
The vegetables should be covered with plenty of sauce. If it appears too dry, add water when cooking.
Beneficial to all three Doshas. Pitta types should leave out the chilli.