### TranslatedIngredients: 1/2 cup Potatoes (Aloo) - cut into strips,1/2 cup Beetroot - cut into strips,1/2 cup Baby corn - cut into strips,1/2 cup Carrots (Gajjar) - cut into strips,1/2 cup Green beans (French Beans) - cut into strips,4 Green Chillies - (big) slit,2 tablespoon Mustard oil,1 teaspoon Mustard seeds,6 cloves Garlic - cut into strips,1 inch Ginger - cut into strips,Salt - to taste,Coriander (Dhania) Leaves - chopped ### PrepTimeInMins: 15 ### CookTimeInMins: 15 ### TotalTimeInMins: 30 ### Servings: 3 ### Cuisine: North Indian Recipes ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Aloo, Beetroot and Baby Corn Mixed Sabzi Recipe, cut the vegetables into strips and set aside.In a Pressure cooker, combine the beetroot, baby corn, carrot, and beans, add ¼ cup of water and pressure cook for 1 whistle, turn off the flame. Release the pressure immediately. In a pan, heat mustard oil on medium-high heat, add the mustard seeds and allow them to crackle. Add the garlic and ginger, saute for a few minutes until the garlic turns golden brown.Next add in the slit green chilies and raw potato strips, cover and continue to cook until the potatoes are soft. Occasionally, open the lid and give it a mix.Finally, add in the pressure cooked vegetables- beetroot, carrot, beans, baby corn and salt and turmeric. Give it a good stir and garnish with coriander leaves. Serve Aloo, Beetroot and Baby Corn Mixed Sabzi hot .Serve this Aloo Beetroot and Baby Corn Mixed Sabzi Recipe with Pudina Tawa Paratha Recipe (Mint Leaf Skillet Flat Bread) and  Tadkewali Masoor Dal Recipe and Palak Raita Recipe (Spinach Yogurt Salad)