Ingredients:

• 1/2 tbsp – panchphoran (cumin seeds, mustard seeds, aniseeds black cumin seeds, Fenugreek seeds)
• 100 g – Carrot
• 100 g – Onion
• 100 g – Tomatoes
• 100 g – Corn
• 100 g – Capsicum
• 1/2 tsp – Turmeric
• Salt
• 1/2 tsp – chill powder
• 1/2 tsp – Tomatoes sauce
• Coriander leaves
• 2 tbsp – oil
• 1/2 glass – water

Method:

1. Pressure cook corn up to 3 whistles.
2. Fry the panchphoran for 3 minutes.
3. Add chopped onion and fry till it turns golden brown.
4. Add salt, turmeric powder and water.
5. Now, add capsicum, carrot and corn and mix well.
6. Add the chilli powder and cook covered for 5 mins.
7. After the vegetable is cooked, add tomato sauce, stir well and add coriander leaves.
8. Serve hot with roti or rice.

Recipe courtesy of Ramya Ganesh