PREPARATION

1. Heat 1 tablespoon oil in a pan, add 100 grams potatoes and fry for 5 - 7 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat 1 tablespoon oil in a another pan, add 1 tablespoon ginger, 1 tablespoon garlic, 1 teaspoon jalapeño and stir for 2 - 3 minutes.
4. Then, add 50 grams onions and fry till translucent.
5. Now, add 50 grams tomato, 30 grams green beans, 50 grams green peas and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Remove it from heat and keep aside.
8. Heat 1 tablespoon butter in a pan, add 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon curry powder and stir well.
9. Then, add 120 milliliters coconut milk and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Now, add the fried potatoes, cooked veggies and mix it well.
12. Add 1 teaspoon salt and mix it well.
13. Cook for another 3 - 5 minutes on medium heat.
14. Remove it from heat and keep aside.
15. Take a pan, add 1 teaspoon black mustard seeds and dry roast for 2 - 3 minutes on medium heat.
16. Remove it from heat and keep aside.
17. In a bowl, add 70 grams yogurt, 1 tablespoon mint leaves, 1/2 teaspoon sugar, 1/4 teaspoon lemon zest, 1 tablespoon water and mix it well.
18. Take a papad and brush it butter from both sides.
19. Cut out a circle from it.
20. Place it on a bowl and place a another bowl on top of it. (See Video)
21. Microwave for 5 seconds.
22. Remove the papered from it.
23. Place it on a board, add some cooked veggies in it.
24. Top with mint raita and roasted black mustard seeds.
25. Serve.