Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Masala:
   2      cups          chopped fresh coconut
   1 1/2  cups          water
   2      tablespoons   peanut oil
   2      tablespoons   butter
   2      tablespoons   grated fresh ginger
   6      cloves        garlic -- minced
   1      medium        onion -- chopped
   1      tablespoon    crushed dried hot chiles
     1/2  tablespoon    ground coriander
   1      teaspoon      dry mustard
   1      teaspoon      ground cinnamon
     1/2  teaspoon      ground turmeric
     1/2  teaspoon      ground cumin
     1/2  teaspoon      fennel seeds
     1/2  tablespoon    sugar
     1/4  cup           water
                        salt and crushed dried hot chiles -- to taste
   2      tablespoons   peanut oil
   2      tablespoons   water
   1      large         carrot
                        cut into 1/4" diagonal slices and blanched
   1      small         yellow summer squash
                        cut into 1/4" slices
   2      small         slim dried red chiles
   1                    red bell pepper
                        seeded and cut into thin rings
   2      small         fresh hot chiles
                        seeded and cut into thin rings
   1      small         yellow summer squash
                        cut into 1/4" slices
   6                    green onions and 3 tops
                        cut into 2-inch lengths
   3      tablespoons   minced fresh cilantro

Preparation:

Put the coconut and 1 1/2 cups of water in the blender and whir until a puree is formed. Set aside. Melt the oil and butter together in a heavy saucepan or skillet over moderate heat. Add the ginger, garlic, and onion and sauté until the onion is translucent. Adjust heat to prevent browning. Add all the remaining masala ingredients except the water, salt, and crushed chiles and stir to incorporate with the oil and onions. Cook for about 1 minute. Add the water and, stirring constantly, cook over low heat for about 5 minutes. Add the coconut puree, stir well, and cook for another 2 to 3 minutes, stirring to prevent scorching. It if appears too dry, add water 1 tablespoonful at a time until a very thick sauce results. Taste and add salt and more chiles to taste. To cook the vegetables, heat the oil and water in a large wok or skillet over high heat. Add the vegetables one at a time in order given and stir fry each for abut 40 to 60 seconds before adding the next one. Add the cilantro and toss. Spoon in the masala, toss gently, and taste again for seasoning. Stir gently over high heat, for about 1 minute.