PREPARATION

1. Heat 2 tablespoons oil in a heavy skillet, add 1/2 teaspoon cumin, 120 grams onions and saute until the onions turn soft and light golden brown.
2. Add 1 teaspoon ginger garlic paste and saute for another 30 seconds.
3. Add 1 teaspoon coriander powder, 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric and stir.
4. Add 2 tablespoons tomato puree and mix well.
5. Add 250 grams carrots, 230 grams baby corn, 250 grams bell pepper, 200 grams green beans and mix it well.
6. Add 400 milliliters water and cover it with lid. Cook on low heat until the vegetables are cooked.
7. Add 1 teaspoon fenugreek, 1/2 teaspoon garam masala, 1/8 teaspoon sugar, 1 teaspoon salt and mix well.
8. Garnish with coriander.
9. Serve.