Pressure cook the potato, peel and keep ready. Wash and keep the frozen peas ready.
Chop the onion and ginger into thin strips. Julienne the vegetables and slit the green chillies.
In a pan take the sliced onion, ginger, chillies, and the vegetables. Add 2 cups water and salt as needed and cook them up.
Once they are done roughly mash and add the potatoes and the green peas. Cook for a few more minutes till it thickens and comes together.
Grind the coconut with water and add this to the stew and let it come to a nice boil. Simmer and add the milk.
Check for salt and turn off the stove when it reaches the desired consistency.
Finally drizzle the coconut oil and sprinkle the curry leaves. Serve with appam or idiyappam.