Heat the sunflower oil. Add the crushed cardamom and cloves and sauté for a minute. Add the onion and sauté, then add the cashews and fry until golden brown. Keep this mixture aside.
Boil the vegetables with salt and the green chillies. Boil until the vegetables are cooked and tender, and there is almost no water left behind.
Add the coconut milk to the boiled vegetables, and garnish with the fried onions you kept aside earlier. Serve hot with pilaf rice or Nan/roti.