1) In a pot over medium heat, melt coconut oil.
2) Add Mustard, Cloves, Bay Leaf, Cinnamon and Cumin. Let it splutter.
3) Grate in fresh Ginger.
4) Add whole green chilli and Onion. Let it fry for 5-7 minutes until the onions are translucent.
5) Add the Beans, Capsicum, Potato Cubes, Salt, Pepper, Water and Coconut Milk. Let it come to a boil and cook until the potatoes are tender.
6) Add curry leaves while the Ishtoo is still hot and add a few drops of lemon (Optional).
7) Serve hot with Dosai