Place a pan on medium flame ,add 2 tbsp oil,when hot add onion and fry till translucent,now add ginger garlic paste,fry till the raw smell goes.Now add all the masala powders, salt and green chillies and fry till the oil separates.
Clean and cut the chicken into small pieces Take a bowl and add corn flour, Kashmiri red chilly powder, pepper powder, beaten egg, curd, ginger garlic paste, lemon juice and salt to make a thick paste. Marinate the chicken pieces with this paste and keep aside for at least 3 hours.
Take equal proportion of Maida and corn flour with salt and pepper. Add water and mix well (it should look like beaten yogurt consistency). Place all the baby corn into the Maida & Corn flour batter. Then deep fry till crisp & golden brown on medium hot oil.
Fish Cutlet Filling: Boil, peel and mash the potatoes. Set aside. In a large pan or deep skillet, heat the oil. Add cumin seeds and curry leaves and allow them to crackle. Add onions and saute for a few minutes till soft and lightly golden in color. Add the ginger-garlic paste and chopped green chili and saute well till the raw smell is gone. Now add the turmeric powder, red chili powder, and garam masala powder and saute for a few seconds.
Mix the onion, lemon juice, ginger paste, garlic paste, chili powder, turmeric, garam masala, coriander, green chili, and salt in a bowl. Drop the chicken cubes and mix well. Keep it aside for 10 minutes.
lightly scrape the bitter gourds on the outside and slit it lengthwise from the center keeping the base intact.
Now generously apply salt inside and outside of bitter gourds.Collect the peels in a bowl and apply salt (use of peels is optional but I prefer to use peel in the stuffing). Then keep aside for minimum of 30 minutes..
Rinse the onion and cut into approximately ¼ inch rings Carefully separate the rings from each other (setting aside the smaller ones for other recipes) Combine the flour, baking powder, salt and paprika in a medium bowl. Coat each onion ring in the flour mixture and set aside
Wash the brinjal and cut into small round pieces. Heat oil in a pan and stir-fry brinjal pieces over medium-high heat for 2-3 minutes.Mix salt and remaining spices and now cook them on a low heat. Brinjals turn soft very quickly, so no need to stir again and again. Leave to cook for about 2 minutes.