First cut the veggies (cauliflower, raddish, carrot and cauliflower) as shown below. Then wash them and keep them aside. Now blanch the cauliflower pieces in water by adding some salt for about 2 minutes. Keep this seperately aside too.

Then heat a pan, add some oil, now put the raddish and carrot pieces in it, sprinkle some salt and fry them until they become little tender.

Now add blanched cauliflower pieces, green peas, boiled potato pieces and fry them together along with the fried raddish and carrots. Add some more salt until everything gets around 70 percent cooked. Remove them from the flame and keep this separately.

Now we will make a masala paste. Take a small bowl, add coriander powder, cumin powder, salt, sugar and red chilli powder. Add 2 tbsp of water in it; add grated ginger too and make a thick paste as shown. Keep this masala paste aside.

Now in the same pan, add some more oil. Once it becomes hot, add some kalounji. Once it starts spluttering add the tomato pieces, slit green chillies. Once the tomato pieces becomes little tender, add hing to it.

Wait for 3 to 5 seconds, quickly add the masala paste in it and start stirring it or else the hing will get burnt.

Fry the masala on a low flame until oil starts releasing from it.

Then add the fried veggies to it and gently mix them together. Cook everything together for about 2 minutes.

Open the lid, add some sugar and mix it. Check the salt consistency at this point. Further cook it for about 5 minutes. Lastly add some garam masala and a tsp of ghee and give it a mix. Now switch off the flame. Serve it hot with some phulkas.