Wash the capsicum and the carrots well. Peel the carrots and cut them into small pieces. Open the bell peppers and take out the seeds and the stem. Cut the capsicum in medium-sized pieces. Cut the baby corn in halves or quarters, so that they are easy to eat. Peel the ginger and cut it into very fine pieces.

Heat up the oil in a deep pan. Once it is hot, add the spices and in the end the ginger into the pan and stir, so that they don’t burn. Add the carrots and the green peas into the pan, sprinkle some salt on top and stir well. Put the lid on and let them get cooked on medium heat in the next 15 minutes. Stir from time to time.

Lift the lid, add the baby corn, stir well and place the lid on top again. For the next five minutes, the baby corn will also get cooked. After that, you can add the capsicum pieces into the pan. Stir and place the lid on top for another five minutes. Stir from time to time. In the meantime you can wash and pick the coriander leaves.

Uncover the pan and let the vegetables cook the last five minutes without any lid. Stir from time to time – and you are done!

Now take your vegetables out, sprinkle some coriander leaves on top and serve while hot! Enjoy!