To this add chopped tomato. When tomatoes are cooked well, add carrot and potato. Mix well to make the masala evenly coated. Add water just enough to dip the vegetables. When boiling starts, close the lid and cook till 3 whistles.
Meanwhile in a pan, roast coconut, fennel and cumin with turmeric in medium flame until golden brown in color. Grind them with required amount of water to make a paste. Add this to the cooked veg.