Boil flat beans, potato, corn, and lentil dumplings in 1 cup of water for 5 minutes.
Heat of mustard oil in Kadhai until you see gentle fumes.
Add cumin seeds and whole red chili.
When the seeds start crackling, add ginger-garlic mix. Saute for 10 to 15 seconds.
Add medium-sized chopped onion and saute for 5 seconds.
Add green chilies and saute for 5 seconds.
Add potatoes and mix well.
Add medium-sized chopped tomato and combine all the ingredients.
Add turmeric powder and salt. Now, add 1 cup of hot water and mix well.
Cover and cook for 3 minutes on low flame.
Add flat beans, corn, and lentil dumplings. Mix well.
Add coriander powder, chili powder, salt, and sugar. Mix well to incorporate all the ingredients.
Cover and cook for 2 to 3 minutes. Now, add clarified butter and mix well.
Serve hot with rice-dal or chapatis.