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Prepare Veggies.
You need onion, roughly chopped.
Prepare carrots, julienned.
Prepare French green beans, slit diagonally into small pieces.
You need to prepare bell peppers, roughly chopped.
Prepare indian squash, julienned.
You need ginger, julienned.
Prepare garlic, minced.
Prepare green chilly, thinly sliced.
Prepare tofu, cut into small pieces (can be substituted with paneer).
Use baby corn, cut into bite-sized pieces.
You need Spices and Flavors.
You need to prepare chilly garlic sauce.
Provide tomato ketchup.
Prepare chilly paste, or to taste.
Provide coriander powder.
Provide fennel powder (saunf).
You need indian pickles (achar).
You need to prepare cumin seeds.
Prepare Garnish.
You need coriander leaves.
You need cabbage, finely shredded.
You need to prepare paneer or tofu, shredded.
Use mint leaves, sliced thinly.
You need to prepare oil.
Provide water.

In a wide pan, take a tablespoon of oil/fat.
On high heat, add the cumin into the oil.
Once the cumin browns a bit, add the veggies in the following order, giving each vegetable a 30 second headstart over the next: onions, ginger, garlic, carrots, beans, baby corn, squash, bell peppers, green chillies. Saute until veggies are tender yet crunchy..
Add the protein ( tofu or paneer). Saute for a minute. Add all the dry spices and roast for about a minute. (fennel and coriander powder).
Add the chilly garlic paste, chilly paste and tomato ketchup, and about a quarter cup of water, and let it come to the boil.
Once the gravy (there should be just enough gravy to coat the veggies) thickens, transfer into a serving bowl..
Add the garnish ingredients (mint, tofu and cabbage) as shown in the image above, and serve piping hot, with rotis(Indian flat bread)..

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