In a mixing bowl, add 1/2 kg yogurt, 1 tbsp corn flour, sugar, 1 cup milk and salt to taste and beat well. Mix 1 boiled and mashed carrot, 2 boiled and mashed potatoes and 1/2 cup boiled peas. Now add the vegetable mix, 1 tbsp red chili flakes, 1 tsp crushed black pepper, 4 green chilies, 1/2 bunch mint and 1 tsp white cumin and mix. In a frying pan, fry 4 whole red chilies, few curry leaves, 4 to 5 roasted fenugreek seeds and 1 tsp cumin in some oil. Apply tarka on vegetable yogurt dip and serve.