Spicy Vegetable Stir-Fry with Baby Corn and Peas

1.Heat the mustard oil in a large pan over medium heat until it shimmers.

2.Add the cumin seeds and let them sizzle for a few seconds until fragrant.

3.Stir in the sliced onion and sauté until it becomes translucent and slightly golden, about 5 minutes.

4.Add the diced potato and cook for about 5-7 minutes, stirring occasionally, until they start to soften.

5.Mix in the turmeric powder and red chilli powder, stirring well to coat the potatoes evenly.

6.Add the chopped baby corn, bell pepper, carrot, and green beans to the pan. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.

7.Add the green peas and slit green chillies, and continue to stir-fry for another 3-4 minutes.

8.Season with salt to taste and mix in the chopped coriander leaves just before serving.

9.Remove from heat and serve hot with rice or flatbreads.