In a pan, heat oil. Add mustard seeds, jeera and let them splutter. Next add few fresh curry leaves. Add julienned onions and fry until translucent. Add ginger garlic paste and fry for a min on low flame. Add chopped tomato.
As the tomatoes go mushy, add chopped carrot and beans. Stir fry for 2-3 mins. Add some water to cook the vegetables. Cook closed for 4-5 mins.
Meanwhile, make a smooth paste of coconut, green chillies and fennel seeds/saunf. Also add the boiled chickpeas, sambar powder, salt and turmeric powder.
Add ground coconut paste to the pan and mix well. Cook on low flame for a boil. Add chopped coriander leaves and remove from flame.
Serve hot with rice and fryums. Can be served as side dish for idli/dosa/chapati/poori aslo.
Notes
Additionally, potato/cauliflower can be used as well. Choice of vegetables is as per preference.
Make this gravy slightly watery if serving for rice. Addition of coconut thickens it a bit.