In a pan put the oil, when hot add bay leaf, red chili whole, peppercorn and brown cardamom; and let it fry for a couple of minutes till colour changes. Then add onions and continue to fry till slightly golden, add the vegetables and saute for 4/5 minutes. Then add water, salt and stock and cover and simmer for 40 minutes on low to medium heat. When water has reduced by half to desired consistency add parsley and continue to cook for additional 5 minutes. Serve hot.