Cut the veggies to thin stripes as shown in the picture. Slit the green chillies and slice onion.
Heat pan with oil, add ginger, green chillies ,curry leaves, followed by onion.
Cook in medium flame, taking care, not to turn the onion colour. It should just be transparent.
Add the vegetables to it with 1 cup water, required salt and the thin coconut milk.
Dissolve 1 teaspoon corn flour (corn starch) in 1 tablespoon of water and add to it. This gives smooth texture to stew without coconut milk split. I added in next stage but recommend at this stage.
Bring to boil and simmer for 5 minutes. Let the veggies cook (without over cooking).
Then add the thick coconut milk, just keep in low flame for a minute and put of the stove.
Garnish with few torn curry leaves.