Grind fennel seeds, poppy seeds, fried gram, red chillies and coconut into a fine paste. Scrape off the skin from the potatoes and carrots. Chop potatoes, carrots, tomatoes and onion into medium-sized pieces.
Boil carrots and potatoes separately.
Heat oil in a pan and add curry leaves, onion, tomatoes, peas, boiled potatoes and carrots.