Grind coconut and cumin into a fine paste. Finely chop the onion and tomato.
Cut the vegetables into small cubes and boil them until vegetables are cooked.
Heat oil in a kadai, add fennel seeds. When it crackles, add cinnamon, curry leaf.
Add in finely chopped onion and fry for 1 or 2 mins. When onion becomes soft, add the chopped tomato.
When tomatoes becomes mushy, add chilli powder, coriander powder, turmeric. Add the ground coconut paste, salt and 1/2 cup water.
Cover and cook until oil separates. At this stage, add the chopped vegetables and stir well to combine. Check for salt and cook for 2 mins.