Heat butter in a pan.

Heat 1 tb sp butter in a pan and add cloves and cinnamon black pepper sauté for 30 seconds.

Add ginger garlic and saute for 1 minute. Now put, cabbage, peas, corns and remaking carrot and hand full of coriander leaves and cook till done.

In a bowl add corn flour and make a paste with 2 tb sp of water.

When vegetables are done churn them with the help of handy for 2 minutes.

Now heat butter in a pan add churned vegetables, salt and coriander mixed boiled water. Add corn flour paste slowly while stirring the mixture to avoid formation of lumps. Cook for 2-3 minutes. Switch off the flame. Squeeze half lemon juice into it.