Heat oil in a skillet or heavy pan over medium heat, add cumin and let it crackle.
Now add red chillies, curry leaves and sauté until red chillies release strong aroma.
Add onion, sauté and cook for 2 minutes or until onions are soft and light brown stirring occasionally.
Now add ginger garlic paste, green chillies, sauté well and cook until raw aroma of ginger garlic vanishes.
Add tomatoes, sauté and cook for 2 minutes or until tomatoes are soft.
Now add vegetables, turmeric, chilli powder, chettinad masala, salt, mix until all ingredients are well combined.
Add water mix well, close and simmer for another 10-15 minutes or until vegetables are completely cooked.
Finally add coriander leaves, mix well and turn off the heat.
Serve incredibly delicious vegetable chettinad curry with rice, chapathi, naan.