Ingredients

 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

 15 Cashews

 4 tsp Kasthuri Methi    
Method :
  • Step1: Chop the baby corn into small pieces.
  • Step 2: Wash the potatoes and peel them. Cut them into medium-sized pieces.
  • Step 3: Add the chopped potato, baby corn and fresh beans to a bowl of salt water.
  • Step 4: Cook this in a cooker for 15 minutes.
  • Step 5: Peel the onions and chop them into tiny pieces.
  • Step 6: Wash and chop tomatoes.
  • Step 7: Peel the garlic cloves.
  • Step 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.
  • Step 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.
  • Step 10: Transfer the capsicum to another bowl.
  • Step 11: Add 1 teaspoon of oil to the same pan and heat the oil. Add mustard to the oil once it is heated.
  • Step 12: Once the mustard stops sputtering, add chili powder, turmeric powder and garam masala powder to this and fry this well.
  • Step 13: Add the previously blended mixture of chopped onions, garlic, etc to the pan and cook over a low flame.
  • Step 14: Stir the mixture until the water in it evaporates and the gravy begins to get thick.
  • Step 15: Add the vegetables that were cooked in the cooker and cook for 1 minute.
  • Step 16: Add the fried capsicum and salt to taste.
  • Step 17: Add kasthuri methi and cumin seeds. Stir for 2 minutes and take the pan off the heat.