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