BUTTERED VEGETABLES

Ingredients

• 2 carrots, peeled
• 8 nos. baby corn, cleaned
• 100 grams french beans
• 1 zucchini, sliced
• 1/2 cup mushrooms, halved
• 4 cherry tomatoes
• 1 teaspoon cumin seeds (jeera)
• 1/2 cup walnuts, halved
• 1 tablespoon butter
• salt to taste

Method