PREPARATION

1. Heat 2 tablespoons oil in a heavy skillet, add 1 tablespoon ginger garlic paste, 2 dry red chili and saute for 2 - 3 minutes.

2. Add 100 grams onions and fry till translucent.

3. Then, add 100 grams bell pepper and mix it well. Cook for 3 - 5 minutes.

4. Now, add 180 grams tomato puree and mix well. Cook for another 3 - 5 minutes.

5. Add 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon salt, 1 1/2 teaspoons sugar and mix it well.

6. Add 250 grams baby corn and mix it again.

7. Now, 110 milliliters water and mix well.

8. Then, add 1/2 teaspoon apple cider vinegar, 1/2 teaspoon garam masala and mix it well. Cook for 2 - 3 minutes.

9. Garnish with spring onions.

10. Serve.