Ingredients:
12-15 - baby corn
1/2 tsp - garam masala powder
1/4 tsp - turmeric powder
2 tbsp - oil, ghee mixed (or less according to your concern)
Coriander leaves, for garnishing
To grind (1)
2 - big onions
1 - medium tomato
Ginger, a small piece
2 small cloves - garlic
4 medium sized - green chillies
To Grind (2)
1&1/2 tbsp - coconut
10 - cashew nuts (soaked for 3 hours)
1/2-1 tsp - fennel seeds
To temper:
1 - bay leaf
1 - cardamom/elachi
Cinnamon - small piece
2 - cloves
Method:
Cut baby corn to a desired shape and pressure cook up to 3 whistles and keep aside.
Cut the onions, tomatoes and grind with green chillies, ginger and garlic. (you can also substitute ginger and garlic with 3/4 tsp of ready made ginger garlic paste)
Heat the kadai with oil, ghee and add the items to be tempered followed by the above ground paste.
Add turmeric, salt and garam masala powder and mix well.
Fry on a low flame for 10-15 minutes or till the oil leaves the sides of the kadai (stir occasionally taking care not to burn)
Meanwhile, grind cashew, coconut and fennel seeds to a smooth paste and add to cooked mixture and fry till oil separates.
Add the cooked baby corn and water/milk, little by little to make of gravy consistency and bring to boil on a medium low flame.
Garnish with chopped coriander leaves and serve with chapathi or fried rice.
Recipe & image courtesy: Rak`s Kitchen