Boil Babycorn on water and dice them into small pieces.

Heat oil on a wok and add cumin seeds and mustard seeds along with curry leaves.

Next add chopped garlic and let it cook till it little brown and then add onions and saute till they are done and translucent.

Now add the baby corns and boiled peas and along with cumin powder, green chilli, turmeric powder and little salt cook in on slow flame.

Now add besan in parts and keep mixing till it coats the vegetables. Save 1 tsp to mix in curd and beat it evenly.

Add a little water in the curd and besan mixture and gradually add into the vegetables mix and mix it gently so no lumps are formed and yoghurt doesn't curdle too.

As it thickens add more water and let it come to boil and then adjust salt to taste.

Now add chopped coriander and make a tempering of ghee , asafoetida, fenugreek and red chill powder and add over the top and serve hot.