### TranslatedIngredients: 1 cup Baby corn - sliced,2 Carrot (Gajjar) - cut into medium sized cubes,1 Green Chilli - chopped,1 teaspoon Fennel seeds (Saunf),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Jaggery,1/4 teaspoon Turmeric powder (Haldi),Salt - to taste,3 tablespoons Fresh coconut - grated,1 sprig Coriander (Dhania) Leaves - chopped,Sunflower Oil ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Baby Corn Carrot Sabzi Recipe, we will first pressure cook the vegetables with water and salt for about 1 whistle till it is done.Allow the pressure to release naturally, drain excess water if there is any.Heat a saucepan with oil, add fennel seeds allow it to crackle, reduce the heat and add green chilli and saute till it softens.Add cooked vegetables and saute for 2 minutes. Add all the spice powders including red chilli powder, coriander powder, amchur powder, turmeric powder, salt along with jaggery and give a stir.Once the masalas are coated well, add grated coconut and check for seasonings. Finally add coriander leaves and serve hot. Serve the Baby Corn Carrot Sabzi Recipe along with Tawa Paratha, Spicy Paneer Pulao With Vegetables and Raita to make it a complete meal for your lunch.