Serves: 6 | Preparation Time: 20 min. | Cooking Time: 30 min
- Baby corn - 2 Cans ( About 25 to 30 baby corns)
- Onion - 2 medium ( 1 1/2 cup) - Slit lengthwise.
- Cashew - 1 heap tbsp.
- White Sesame Seeds - 1 tsp. (optional)
- Cumin/ Jeera seeds - 1 tsp.
- Ginger - 1 tbsp. (Grated)
- Garlic - 1 tsp. (Grated)
- Tomato - 3 medium
- Turmeric Powder - 1/2 tsp.
- Chili powder - 2 tsp.
- Coriander / Dhaniya Powder - 1 tsp.
- Coriander leaves - 1 tbsp.
- Salt to taste
- Oil - 1 tbsp.
Method of Preparation:
~ Wash and cut baby corn into 1 inch length small chunks. Place it in a microwave safe bowl. Add a cup of water. Microwave high for 5 min. Mix and microwave again for another 4 min.
~ Heat oil in a pan and roast sesame seeds and cashew nuts. Add Onion and saute till onion starts to turn pink. Take it off from heat and grind it into fine paste after it cools down.
~ Wash the tomatoes and puree them in a mixer/ food processor.
~ In a heavy bottomed pan, add 2 tsp. of oil.
~ Add cumin seeds and roast. Add ginger and garlic and continue to roast.
~ Add the onion paste and mix all together and let it cook for another 5 minutes.
~ Add turmeric, chili and coriander powder and fry for a minute.
~ Add the prepared tomato puree to this. Continue to cook until oil starts to separate from the dish. (It took me about 10 minutes on electric cook top)
~ Add the microwaved corn along with water to this mix. Gently mix the corn in the gravy. (Add more water if you want it more thinner. The above portion was good for roti side dish consistency.)
~ Add salt to taste.
~ Simmer for another 5 to 7 min. to get the desired thickness.
~ Sprinkle with chopped coriander leaves. Mix and switch off the heat.
~ This can be served hot with chapati/ Roti/ Nan/ Puri. If you make it more thinner version, it will work as a curry for Rice.
This is off to Radhika's Blog hop Wednesday.