In a frying pan lightly toast cumin, coriander, and fennel seeds. Crush them in a mortar and set them aside.
Put a pan with oil on medium-high heat. When it is hot, add red chillies and cumin seeds.
When starts to sizzle add chopped onion and fry until translucent. Add turmeric, ground coriander and grated ginger. Add a little water so that the spices do not burn.
Fry everything until the oil separates and add the vegetables. Mix and continue stirring on high heat for a minute.
Then add water (about 100ml) and salt. Cover and cook on medium-low heat for 10 minutes or until the vegetables are perfectly cooked.
Remove the lid and add coconut milk. Mix and let it cook for another 3-4 minutes.
Sprinkle the spice mixture that we have reserved before and add finely chopped fresh coriander leaves.
Serve it hot with Basmati rice.