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A delicious baby corn and bell pepper preparation.

Ingredients Edit

Vegetables etc.Edit

  • One can of baby corn, or about 8 oz.
  • Half of a large green bell pepper
  • Half of a large red onion
  • 1 tomato
  • 1 dry red chili (skip this if you don't have it)
  • 1 tbsp ginger-garlic paste

MasalasEdit

  • Half tsp red chili powder
  • 2 tsp coriander powder- this is the dominant flavor for this recipe- so, don't be thrifty with your dhania powder ;)
  • 1 tsp jeera
  • 0.25 tsp garam masala
  • 2 tbsp oil
  • salt, and haldi 
  • coriander leaves for garnish

OptionalEdit

  • Tomato paste (for a rich color)

ProcedureEdit

  1. Slice each baby corn vertically into half and blanch them in salted boiling water. Let it stand for a 5-10 minutes. 
  2. Drain out the water and dry the babycorn.
  3. Lightly fry the babycorn in 1tbsp of oil till they turn golden brown and crunchy in texture.
  4. Once done, let them sit on tissue to get rid of the extra oil.
  5. In the same pan, add one tbsp of oil and once hot, add cumin seeds and sizzle them.
  6. Add chili powder and dry red chili to the oil and then add onions to this and fry them.
  7. Once onions are translucent, add the ginger garlic paste and stir for 5 mins.
  8. Now add the bell pepper and saute for 2-3 minutes.
  9. Next, add the tomato. 
  10. After the tomatoes are tender and leave water, add rest of the masalas (salt, haldi, coriander powder, garam masala) and mix.
  11. Add the baby corn and saute for 5 mins.
  12. Add half-cup water and cover and cook for 15mins.
  13. Garnish with dhania and enjoy :)

Tips N TricksEdit

Try to stop yourself from eating the fried babycorns (they are delicious) and save some for the dish..:D)

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