You will need 100 gms broccoli florets, 4-5 baby corn (cut in half), 6-7 cherry tomatoes (cut in half), 1 medium-size onion, 1-inch ginger, and 6 garlic cloves.
Take a hand-pound mortar, put onion, ginger, and garlic. Coarsely crush the ingredients.
Now dry roast 1 tbsp black peppercorn, put it in the mortar, and crush it into a fine powder.
Heat the wok with cooking oil and add the crushed onion, garlic, and ginger. Cook in low flame until caramelized to add the vegetables.
Mix it well, close the wok with a lid and let it simmer for 5-6 minutes on low flame.
Put the freshly grounded black pepper powder with salt to taste. Mix it well.
Increase the flame and dry fry it continuously for 5 minutes to finish the dish.
Serve your pepper veggies dry fry as a side accompaniment to your main course.