Add 2 tbsp of oil in hot pan, add mustard seeds and when they crackle, add cumin seeds, cloves and cinnamon. Add chopped onions, curry leaves, salt to taste, crushed garlic and chopped green chillies. Fry the onions well till they are slightly golden in colour. Reduce the flame and add pinch of hing, turmeric, red chilli powder, garam masala, goda masala and coriander powder. Mix all the spices well together. Add cauliflower florets, carrot pieces, green peas, potato pieces and sauté for a minute and add water for cooking the vegetables. Cover the pan with a lid and cook for about 10 minutes on slow flame until the vegetable are soft and tender. Remove the lid and add chopped tomatoes, jaggery, freshly ground coconut and mix gently. Add roasted peanut powder and mix. Finally sprinkle chopped coriander leaves and switch off the flame.