Ingredients:
Baby corn - 10 nos.
Garam masala powder - 1/2 tsp
Red chilli powder – 1 tsp
Turmeric powder - 1/4 tsp
Oil - 2 tblsp
Coriander leaves - few for garnishing
Onions - 1
Tomato - 2
Ginger - a Small piece
Garlic - 2 small cloves
Green chillies – 2
Coconut - 1 1/2 tblsp (optional)
Cashew nut – 10-12 nos
Poppy seed/Khus Khus - 1 tsp
Elachi - 1
Cinnamon - small piece
Cloves – 2
Method:
Grind cashew, Khus Khus, (coconut if using) in milk to a smooth paste . Add this and switch off the flame. Stir well and Garnish with chopped coriander leaves and serve with chapati or fried rice..
Recipe Courtesy: Raks kitchen
Baby corn - 10 nos.
Garam masala powder - 1/2 tsp
Red chilli powder – 1 tsp
Turmeric powder - 1/4 tsp
Oil - 2 tblsp
Coriander leaves - few for garnishing
Onions - 1
Tomato - 2
Ginger - a Small piece
Garlic - 2 small cloves
Green chillies – 2
Coconut - 1 1/2 tblsp (optional)
Cashew nut – 10-12 nos
Poppy seed/Khus Khus - 1 tsp
Elachi - 1
Cinnamon - small piece
Cloves – 2
Method:
Fry the cubed onions in a tsp of oil and when soft swtich off the gas. When cool grind it along with tomatoes, green chillies, ginger and garlic in a mixer. Heat the kadai with oil add elachi, Cinnamon and Clove followed by the above ground paste. Add turmeric, salt and garam masala powder, red chilli powder and mix well. Fry it in low flame for 5-8 minutes or till the oil leaves the sides of the kadai.(can stir it occasionally ,but take care not to burn..)
Cut baby corn to your desired shape. Pressure cook for 3 whistles and keep aside. Add the cooked baby corn and add water little by little to make it to a gravy and bring to boil in medium low flame. Fry till oil separates(2 mins).
Grind cashew, Khus Khus, (coconut if using) in milk to a smooth paste . Add this and switch off the flame. Stir well and Garnish with chopped coriander leaves and serve with chapati or fried rice..
