Mix the corn starch with ¼ cup of water and set aside.
Blend 5 tomatoes, green chilies, and ginger to make a puree.
Heat the oil in a pan, add cumin seeds, asafoetida, tomato puree, turmeric powder, sugar and salt. Cover it and cook for 5 mins.
Add all the vegetables and ¼ cup of water. Cover the pan.
Add corn starch mixture and vegetable masala let it cook for another minute and mix well. Add tomatoes and cilantro, stir nicely and serve it hot with soft chapatti.
By Ria Samuel