1 cup Capsicum, chopped,
3 heads Baby Corn,
1 cup Fresh Beans,
2 Potatoes (medium sized),
3 Onions (medium sized),
1 Tomato (medium sized),
1 piece Ginger,
5 Garlic Cloves,
1 tsp Mustard Seeds,
1 1/2 tsp Chili Powder,
1 tsp Turmeric Powder,
1 tsp Garam Masala Powder,
1 tsp Cumin Seeds,
4 tsp Kasthuri Methi
1- Chop the baby corn into small pieces.
2- Wash the potatoes and peel them. Cut them into medium-sized pieces.
3- Add the chopped potato, baby corn and fresh beans to a bowl of salt water.
4- Cook this in a cooker for 15 minutes.
5- Peel the onions and chop them into tiny pieces.
6- Wash and chop tomatoes.
7- Peel the garlic cloves.
8- Add the chopped onions, tomatoes, ginger, garlic and cashews to a blender and blend until it becomes a smooth paste. Add water,
if needed, in order to get the right consistency.
9- Take a pan and add 5 teaspoons of cooking oil to it. Once the oil is hot, add the chopped capsicum and fry for 2 minutes.
10- Transfer the capsicum to another bowl.
11- Add 1 teaspoon of oil to the same pan and heat the oil. Add mustard to the oil once it is heated.
12- Once the mustard stops sputtering, add chili powder, turmeric powder and garam masala powder to this and fry this well.
13- Add the previously blended mixture of chopped onions, garlic, etc to the pan and cook over a low flame.
14- Stir the mixture until the water in it evaporates and the gravy begins to get thick.
15- Add the vegetables that were cooked in the cooker and cook for 1 minute.
16- Add the fried capsicum and salt to taste.
17- Add kasthuri methi and cumin seeds. Stir for 2 minutes and take the pan off the heat.