Boil vegetables in 1 glass of water. Add coconut milk to it. Add curry leaves and green chillies to it. Add cloves , salt and fresh pepper to it and cook for 2-3 minutes. Stew is ready.
For parantha:
Take a bowl and add the maida, ghee, milk, sugar, salt and sufficient lukewarm water and make a firm dough.Cover the dough and allow it to rest 15 to 20 minutes.Divide the dough into equal portions and roll them into balls.Place a ball on a worktop and roll the malabar/kerala parotta with the help of a rolling pin into thin sheet. Now apply some ghee on the rolled dough and dust it with the little maida.Make small pleats like an accordian and then bring the pleats together. Start to roll the malabar parotta into a round pinwheel from one end. Dust in flour and roll into a circular shape.Do the same with the remaining portion of the dough.Heat the tawa over medium heat; add the rolled out dough and cook without ghee for a few seconds until the raw look goes away.Drizzle little ghee and cook the parantha from both sides until lightly brown and crisp. Serve Malabar parantha with Vegetable stew.
