PREPARATION

1. Heat 45 milliliters oil in a heavy pot, add 1/4 teaspoon mustard seeds, 1/2 teaspoon onion seeds, 1 teaspoon fennel seeds and stir well.

2. Add 3 teaspoons garlic paste and saute for 2 - 3 minutes.

3. Now, add 230 grams onions and fry till translucent.

4. Then, add 3 green chili and stir well.

5. Add 400 grams okra and mix it well. Cook for 5 - 7 minutes.

6. Add 1/4 teaspoon chilli flakes, 1 teaspoon salt and mix it well.

7. Then, add 1 tablespoon lemon juice and mix it again.

8. Now, add 150 grams tomato puree and mix it well. Cook for another 5 - 7 minutes.

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

10. Cook for another 3 - 5 minutes.

11. Garnish with coriander.

12. Serve hot with roti.