There is really nothing new about this recipe, its really really simple to make, with some basic stuff. I added a bit of dried rosemary for that nice hint of herbs.

• 1 cup Baby Corn - Quartered & cut into thin strips
• 1 cup Carrots - Cut into thin strips
• 2 potatoes - cut into thin strips
• 1 cup green peas - fresh/frozen
• 4 -5 chopped green chillies - low to medium spiced
• 1 tsp mustard seeds
• 1 tsp dried rosemary
• 2 tsp oil
• Salt as per taste
  

Method:

• Heat oil in a heavy bottomed pan, add mustard seeds & allow it to pop & splutter. Add chopped green chillies & saute for about 20 secs
• Add carrots & potatoes & saute for a couple of minutes. Sprinkle some water & add a little bit of salt & close the lid. Keep sauteing in between to avoid them from getting burnt.
• When the carrots & potatoes are half done, add baby corn, Add a tsp of oil & close the lid again & keep sauteeing in between.
• When the vegetables are almost cooked & firm, add green peas & let it cook.
• Add dried rosemary & check for salt. & mix well

Serve with HOT rotis or fried rice .. Enjoi !!!

We loved biting into those crunchy baby corn. The tender carrots & green peas were quite a contrast & added a nice bite. Next time, I might even add some french beans to this. We had this with some warm rotis & enjoyed a simple meal.

NOTE:

• Replace green chillies with red chilli powder & add a hint of Garam Masala instead of dried rosemary
• Make sure that the vegetables are not overcooked & mushy. They taste good when they are crunchy & firm

• 1 cup Buttermilk - Made from 4 parts water & 1 part yogurt
• 2 dry red chillies - Broken ( I used Byadagi)
• 1 tsp grated ginger
• 1 tsp crushed cumin seeds
• A pinch of Asafoetida/Hing
• A handful of Curry leaves
• Salt as per taste

Method:

1. Mix together all the ingredients mentioned above.
2. Adjust salt as per taste & Mix well
3. Serve Cold
4. You could even chill it in earthrn pots for that added taste.

Enjoi !!!

NOTE: You could even use green chillies instead of red chillies for a slightly different taste.

• 2 raw mangoes - peeled & cubed
• 1 tsp grated jaggery
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• A pinch of asafoetida
• 4-5 curry leaves
• 2 dry red chillies - broken
• Salt as per taste
• 1 tsp oil

Method:

• Pressure cook mango cubes until soft. Mash well & set aside
• Add water & mashed mango & bring it to a Rasam like consistency.
• Add 1 tsp grated jaggery & salt as per taste & bring it to a boil
• Temper with mustard seeds, cumin seeds, curry leaves, red chillies & asafoetida

Serve HOT with steamed rice. Enjoi !!!

NOTE:

• Add a few tsps of lemon juice after boiling, if the mangoes are not sour enough.
• This tastes so good on its own, thyat you can even have it as a soup.