Heat 2 tablespoons of oil in a wide pan or kadai over medium-high heat. Add the carrot, green beans, cauliflower, and baby corn. Stir in 1/8 teaspoon of turmeric powder and 1/4 teaspoon of salt. Cook, stirring frequently, for 4 to 5 minutes until the vegetables start to soften slightly at the edges but still retain a firm bite.

Add the sliced bell peppers to the pan. Sauté for another 1 to 2 minutes. The peppers should be slightly tender but bright and crunchy. Transfer all the sautéed vegetables to a plate and set aside.

In the same pan, heat another tablespoon of oil over medium heat. Add the cumin seeds and let them sizzle for 10 seconds until fragrant. Add the sliced onions, half of the ginger juliennes, the chopped garlic, and the slit green chilies. Sauté for 3 to 4 minutes until the onions turn translucent and soft.

Pour in the tomato puree. Add the Kashmiri red chili powder, coriander powder, cumin powder, the remaining 1/8 teaspoon of turmeric powder, and 1/2 teaspoon of salt. Mix well and cook over medium heat for 4 to 5 minutes, stirring occasionally, until the mixture thickens into a paste and tiny beads of oil begin to separate at the sides of the pan.

Lower the heat to medium-low. Return the sautéed vegetables to the pan. Toss gently to coat all the vegetables evenly with the tomato masala. Cook for 2 minutes to heat everything through. Stir in the vinegar and garam masala, then turn off the heat. Garnish with the remaining ginger juliennes and fresh coriander leaves before serving.