Salt and sugar to taste.
Cut all the vegetables into longish strips.
Put oil in a skillet over medium heat.
When the oil becomes hot, put a teaspoonful of panch-phoron and dried red-chilli.
When the seeds pops up, put all the vegetables. Add some salt and simmer covered.
When the vegetables are half done, add mustard paste and half teaspoonful of turmeric powder and a bit of sugar.
Mix the spices thoroughly with the vegetables and cook till the vegetables are fully cooked.
You may have to add very little water if needed but usually this should not have any gravy.
So keep stirring till all the water dries up.
Serve with rice and daal.