If the vegetables are still in a bag, poke several holes in the bag. If they are loose, dump them in a casserole dish and apply a lid. Microwave, either way, for 2-3 minutes on high or until they are thawed. Set aside.

Mix together the cornstarch and yogurt.

In three ramekins, prepare the spices.

Ramekin one: Cumin seeds, fennel seeds, and mustard seeds.

Ramekin two: turmeric, onion powder, coriander, cinnamon, grated garlic, and chiles with their tops ripped off and the seeds shaken out.

Ramekin three: Sugar, salt, and pepper.

DO NOT PROCEED UNTIL ALL THE SPICES ARE PREPARED AND IN THEIR SEPARATE RAMEKINS.

Heat a nonstick pan over medium-high heat. Add the oil and once it is hot, add ramekin 1 (cumin seeds, fennel seeds, mustard seeds). Stir constantly until the seeds begin to pop. Once they begin to pop, turn the heat down to medium and add ramekin 2 (the rest of the spices).

Sautee until the garlic turns golden brown in color, about 3 to 5 minutes. Expect some spicy air from the pan at this stage.

Once the spice blend is ready, gently fold in the vegetables and the contents of ramekin 3. Cook for 3-5 minutes, until the vegetables are heated through. Remove from the heat and temper in the yogurt mixture, adding a bit of the hot vegetables to the mixture and mixing briskly, adding more and more until it's about half yogurt and half veg, then adding that to the pot while again stirring briskly. Stir well to combine. FISH OUT THE CHILES and serve with hot rice.