Rinse baby corn & other veggies under running water. Slice baby corn to ¼ inch pieces

Slice capsicums, chop onions and tomatoes. Slit the green chilli.

Heat a pan with oil. Add cumin seeds. When they begin to sizzle add ginger and saute until aromatic for 60 seconds.

Add onions and saute till they turn slightly golden, don't need to brown them.

Add the tomatoes, sprinkle salt and turmeric. Saute till tomatoes turn mushy.

Stir in baby corn & capsicums. Stir fry on a medium high heat for 2 to 3 minutes.

Stir in chili powder, garam masala, more salt if needed and Stir fry for 2 to 3 minutes on a medium flame.

Cover and simmer on a very low flame till the flavors are absorbed and the baby corn turns slightly tender yet crunchy, If it is too dry, sprinkle little water to prevent burning.

At the end baby corn and bell peppers should still remain crunchy.

Garnish baby corn stir fry sabzi with coriander leaves and squeeze some lemon juice if you want.