Chop the veggies into big pieces.
Pressure cook them along with the powders, salt, curry leaves and 2 cups of water, upto 1 - 2 whistles.
Heat a tbsp of oil in a pan or a kadai.
Add coriander seeds, aniseeds, cinnamon, cloves, pepper and garlic.
Add coconut and fry, till it turns light brown.
Add poppy seeds and fry again.
Grind this to a fine paste.
Add this paste to the cooked veggies.
Adjust the consistency by adding required amount of water.
Add more spices, if needed.
Bring the contents to a boil.
Heat a tbsp of oil in a small pan.
Splutter mustard seeds and cumin seeds.
Add broken red chillies and curry leaves and saute for a while.
Pour this seasoning into the curry.
:- Serve with steamed rice, pappad and pickle or chappathis.
:- After adding the ground paste, you can add a small amount (about 1/2 tsp) of garam masala powder for added taste.