Cut the shakarkandi in small pieces. keep aside.

Take a kadai heat oil add mustard seeds. when it pop up add onion and saute up to little brown.

Add tomatoes and cook till soft. Add haldi, kashmiri mirch, red chilli powder and 2 tsp water. saute till oil seperated.

Add matar, corn and shakarkandi pieces. Mix nicely. Add 1/2 cup of water and cook cover with lid for 5 min.

Add rest of masalas, coriander leaves and stir for 2 minutes.

Gas turn over and cool down meanwhile add lemon juice and serve with paratha or chapati. Happy cooking