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Babycorn Gravy
Category : Regional cuisine, East india, Corn Recipes
Time Taken : 15-30 mins
Rating :
Method
- Pressure cook the babycorns with little salt till they become soft.
- Cut them into small pieces and keep aside.
- Chop the onions and tomatoes separately.
- Heat oil in a pan and add the mustard and the fennel seeds.
- When they start to splutter add the chopped onions to it.
- Fry till they turn golden brown in colour.
- Add ginger garlic paste and fry wel.
- Also add the chopped tomatoes and fry thoroughly.
- Add all the masalas and little water.
- Bring it to a boil and cover the lid and cook for about two minutes.
- Serve hot with naan, chapati or roti.
- Garnish with coriander leaves.
Ingredients:
6 - babycorns
2 - onions
2 - tomatoes
1 tsp - oil
1 tsp - mustard seeds
1 tsp - fennel seeds
1 tbs - ginger & garlic paste
1 tsp - chilli powder
1 tsp - coriander powder
2 tsp - garam masala powder
coriander leaves
salt to taste
6 - babycorns
2 - onions
2 - tomatoes
1 tsp - oil
1 tsp - mustard seeds
1 tsp - fennel seeds
1 tbs - ginger & garlic paste
1 tsp - chilli powder
1 tsp - coriander powder
2 tsp - garam masala powder
coriander leaves
salt to taste
