Ingredients:

• 10 pieces of baby corn, whole
• 20 baby potatoes, whole
• 15 baby onions, whole
• 15 baby tomatoes, whole
• 10 baby carrots, whole
• 10 florets fresh broccoli, bite sized
• 2 tbsp Olive oil
• 1 tbsp crushed herbs
• 2 tbsp white Vinegar
• 1 tsp salt
• 1 tsp Sugar
• 2 cups cool Curd dip

Method:

1. Boil potatoes, peel and cool.
2. Boil broccoli in hot water, for a minute. Drain and cool.
3. Boil baby carrots in hot water, for 2-3 minutes. Drain and cool.
4. Boil baby corn in hot water for 3-4 minutes. Drain and cool.
5. Mix all vegetables and sprinkle salt and sugar. Toss to coat evenly.
6. Keep aside for 10 minutes.
7. Heat oil in a pan. Add vinegar and herbs.
8. Pour over vegetables.
9. Toss and coat evenly.
10. Serve in a large plate, with the curd dip

Recipe courtesy of Saroj Kering