Tuesday, 4 February 2014

Spicy & Tangy Baby Corn

Here is our take on Spicy and tangy baby corn. The base of this gravy is coconut based with a hint of tomato and coriander! 


Ingredients:
  • Babycorn - 5, cut into 1 cm rings
  • Curry leaves - 5 - 6
  • Dry red chilies - 2
  • Garlic - 1/2 tsp.
  • Tomato puree - 1 tsp.
  • Coriander - 1/2 bunch
  • Mint - 1/2 bunch
  • Green Chilies - 2
  • Jeera powder - 1/2 tsp.
  • Turmeric - 1/2 tsp
  • Red chili powder - a pinch
  • 5 spice / garam masala - a pinch
  • Ground black pepper - a pinch
  • Coconut milk - 1/2 cup
  • Onion - 1, finely sliced
  • Mustard seeds - 1/2 tsp
  • Oil - 2 tsp.
  • Water - 1 cup

Preparation:
  • In a hot pan, add oil, mustard seeds, dry red chilies, and curry leaves. 
  • When the seeds crackle add the onions and garlic and saute till the onions are soft and cooked.
  • In a grinder make a fine paste of mint, coriander, green chilies.
  • Add the mint paste to the onions and saute. 
  • Add the spices except the salt and saute for 20 seconds. Add the tomato ketchup and mix well.
  • Now add the baby corn and saute with the spices.
  • Add water to the mix, cover with a lid and cook till the water dries and the baby corn becomes soft.
  • Remove the lid, lower the flame and add the coconut milk. Mix well and allow the gravy to boil.
  • Remove from flame.

Serve with hot roti / rice / paratha