Add the Panch Phoron to the same oil. Add a bit more oil if needed.
Fry them until they start to crackle and then add the ginger paste and finely chopped green chilis.
Stir continuously and when that turns a bit golden, add the chopped beetroots and carrots.
Sprinkle some salt and combine all the ingredients well.
Keep frying them until they turn soft and get perfectly cooked. Smash a few chopped pieces of veggies with the back of the spoon.
Next, add in the green peas. Smash them a bit as well for a better texture.
Add the grounded spices to the veggie mix. Give them a stir and add some salt to taste and the sugar for flavor. Cook them all for around 3 minutes.
Now, mash the boiled and peeled potatoes nicely until they become smooth, and then add that to the kadhai.
Combine every element really well. Make sure not to break all the veggie pieces.
Cook them until the mixture starts to turn dry.
Add in the fried coconut, coriander leaves, and peanuts (crush them a bit before adding).
Mix them all for another 2-3 minutes on medium flame. Add in the black pepper powder.
Turn the flame off and give them a final mix gently. Transfer the filling onto a plate and let it cool down.