1 kg of vegetable slices, including mushroom: carrots, tomatoes, cucumber, green papaya, ash gourd, bottle gourd, onions, lady finger and capsicum water as needed
2 tablespoons of corn flour
1/4 cup of ghee
1/4 cup of soy bean oil
1/2 tablespoon of ginger paste
1/2 tablespoon of garlic paste
salt as needed
1 teaspoon of black pepper powder
1 tablespoon of chopped green chilies
Boil all the vegetables in water, excluding the lady fingers and capsicum. Stir and add the onion slices.
Boil the lady fingers separately.
Set aside the boiled vegetables.
In a bowl or cup, mix the corn flour with 1/2 cup of water.
Heat a frying pan with oil and ghee. Add the ginger garlic pastes. When the pastes turn a bit brown, add the boiled vegetables, excluding the lady fingers and capsicum. Sprinkle the salt, black pepper powder and chopped green chilies.
Add the lady finger and capsicum slices. Stir.
Add the liquid corn flour to the mixture and stir. Cook for another 5-7 minutes.Serve with fried rice, pulao or paratha.