Heat the oil and add the mustard and dry chillies and allow to splutter.
Then add the baby corn pieces and fry on medium heat for 2 mins. Add the corn niblets and
continue to fry on medium heat for 1 minute more. Add the chilli powder and salt to
taste. Mix in the curry leaves and add 2 tbsp. water.
Cover with a lid and cook till the baby corn is tender and the corn niblets are tender
but not overcooked. When all the water is evaporated mix the tamarind pulp and the
sugar in a bowl and mix into the corn mixture.
Ingredients: 2 tbsp corn oil if not available substitute with any oil
100 gms baby corn cut into halves lengthwise
100 gms corn niblets
Bunch of curry leaves
1 tsp mustard
2 dried red chillies
1/2 tsp red chilli powder
2 tsp tamarind pulp
3 pinches sugar
Salt to taste