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Baby corn Curry

Updated on June 5, 2016

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Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Serves one person

Ingredients

  • 6 cloves garlic, chopped
  • 2 small tomatoes, chopped
  • 1 onion, chopped
  • 12 baby corns, chopped
  • 2 teaspoon olive oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 6 curry leaves
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon Everest Kitchen King Masala
  • to taste red chili powder
  • to taste salt

How to Make Baby corn Curry

  1. Peel six cloves of garlic and chop it finely. Wash 2 small tomatoes and chop them finely. Peel one onion and chop it finely. Chop 12 baby corns.
  2. Put the baby corn along with salt to taste in a closed microwave cookware. Cook the baby corn on high in a 900 Watt Microwave for 3 minutes. Take out the cookware from the microwave and stir the baby corn with a spatula. Put it again in the microwave for another 3 minutes.
  3. Take 2 teaspoon of oil in a pan. Add one teaspoon of mustard seeds, one teaspoon of cumin seeds and 6 curry leaves to it.
  4. After the seeds crackle, add the chopped onions along with salt to taste. Saute till the color of onions change to pinkish brown.
  5. Now add 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of Everest Kitchen King Masala and red chili powder to taste.
  6. Now add the baby corn and saute it till it becomes soft.
  7. Finally, add the chopped tomatoes along with salt to taste and saute them for 2 minutes.
  8. Serve hot with chapati.

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