Baby corn masala
This is my mums imagination it came about as something different for me and my brother! Constantly inventing and innovating new recipes to keep 2 voracious eaters happy! Shallow frying gives it a crunch, something different from other curries. Baby corn wasn’t really easily available, whenever we got it at home, my mom used to make this for me. There was a time when I was a teenager, I used it have thus with 6 phulkas. Whenever this was made by my mum, when a friend came they all loved it so much.
Ingredients
- 500 grams baby corn cut round
- 4 ripe red tomatoes
- 3 medium sized onions
- 1 teaspoon of ginger paste to ginger garlic paste
- 4 tablespoons oil for stir frying
- Salt per taste
- 1/4 teaspoon turmeric
- 1 teaspoon sugar
- 4 tablespoons oil for cooking the gravy
- Salt Per Taste
- 1 teaspoon chilli powder
- 1 tablespoons Garam Masala
- 1/2 teaspoon Aamchur or Raw Mango Powder
- 2 tablespoons Kasuri Methi or Fenugreek Leaves
- Half a cup of cut coriander or cilantro for garnishing and cooking
Instructions
Steps to make Baby corn Masala
- Cut 500 grams of baby corn and keep aside
- You need to cut 4 ripe red tomatoes, remove the tips and cut them into chunks
- Next you need to roughly chop 3 medium sized onions
- In a mixer jar add handfuls of the tomato and onion at a time, do not over load it.
- Since I usually don’t cook with garlic, I have used a teaspoon of ginger paste
- Add a splash of water
- Mix using a mixer till no chunks remain
- I have added this 4 times in the mixer to get this quantity, add a splash of water after adding the ingredients
- Transfer to the kadai or pot that you are going to cook the curry in
- In a kadai or pot add 4 tablespoons of oil, after it is hot add the cut baby corn
- Add salt to let the water come out and stir
- Add 1/4 teaspoon turmeric to give it a better yellow colour and stir again
- Next add 1 teaspoon of sugar to keep the colour and balance the taste and mix again
- Stir fry it till it starts to turn brown, do not let it burn, remove and keep aside
- Turn the flame or heat on and add the kadai or pot with the tomato, ginger, onion puree
- Add 4 tablespoons of oil to this and mix, cover it with the lid
- Next add salt per taste, mix and keep the flame in high and cover it with the lid
- This helps in cooking it faster, let it cook for around 2 minutes
- Add half a teaspoon of Kashmiri red chilli powder and mix, cover and let it simmer for a while
- Add 1 tablespoon of garam masala and mix again
- Add 1/2 a teaspoon of Aamchur or Raw Mango Powder and mix
- Next add 2 tablespoons of Kasuri Methi or Dried Fenugreek Leaves and mix again
- Add the stir fried baby corn and mix
- Cover with lid and let it simmer
- Add a handful of freshly cut coriander or cilantro and stir
- Cover it with the lid and let it simmer for 5 minutes
- Taste a little bit and see if the salt is enough , I added a little more
- Add the remainder fresh coriander or cilantro and turn the heat off
- The Baby Corn Masala is ready
- I had it with Roti, it goes really well with Rice and Pulao too