A delicious accompaniment to a main course, popular in the western parts of India
To serve: 4

Corn on the cob - 4 nos.
Peas - 80 gm.
Potatoes (diced) - 150 gm.
Carrots (diced) - 100 gm.
French beans - 150 gm.(chopped)
Tomatoes - 160 gm.
(chopped)
Green chilies - 15 gm.
Coconut (grated) - 20 gm.
Ginger (minced) - 5 gm.
Curry leaves -8nos.
Coriander leaves - 60 gm.(chopped)
Oil - 30 gm.
Sugar and salt to taste.

Remove corn from cob, boil in a pan, remove and mash. Boil all vegetables. Heat oil in a pan, add mustard seeds and curry leaves. When they begin to crackle, add vegetables and corn. Add chopped green chilies, ginger, sugar and salt. Add grated coconut and mix well.
Serve hot as an accompaniment to the main dish.