Once the vegetables are boiled, transfer them into a pan and add the spices like turmeric chilli powder and saute it.
Add the jaggery cubes and cook it on low flame until it melts down completely.
Meanwhile prepare the coconut paste adding a teaspoon full of cumin seeds. Once the jaggery gets melted add the paste to it and mix well. Adjust the salt to taste.
Now temper the curry by spluttering the mustard seeds, urad dal, curry leaves and dry red chilli in oil. To this add the shredded coconut and saute it until it becomes slightly brown and finally add some ghee.