Ingredients:

• cooked sweet Corn kernels – 1/2 cup
• cooked Cauliflower pieces – 1 cup
• cooked Broccoli pieces – 1 cup
• black pepper Corns – 1 tsp
• Cumin seeds – 1 tsp
• besan (chick peas flour) – 2 tbsp
• water – 2 cup
• Olive or Corn oil – 1 tbsp
• Mustard Seeds – 1 tsp
• Curry leaves few
• Turmeric powder – 1/2 tsp
• green chilies – 3, slit
• besan (chick peas flour) – 2 to 3 tbsp
• water – 2 cup salt to taste

Method:

1. Low fat curd 1 cup, beaten till smooth.
2. Roast pepper and cumin without oil and crush.
3. Mix besan with 1.5 cup of water to a smooth paste.
4. Heat oil in a kadai, add mustard.
5. When it splutters, add curry leaves.
6. Add besan paste and remaining water, stirring to avoid formation of lumps.
7. Add green chilies, turmeric and crushed pepper and cumin.
8. Simmer for 5 minutes.
9. Add corn, cauliflower and broccoli.
10. Add salt and simmer for 2-3 minutes.
11. Remove from fire, cool slightly and add curd.