Cut vegetables into 2-3 inch pieces. Heat oil in a pan. Add green chilly and cumin seed and fry. Add vegetable pieces, salt, chilly powder and turmeric powder. Stir well. After half cooked, add tamarind juice. Mash grated coconut with remaining cumin seed and add to the vegetables. Cook well. Remove from heat. Add 1 teaspoon coconut oil and curry leaves. Mix well and serve.