Wednesday, January 15, 2014

Babycorn Masala | Babycorn Capsicum Side Dish For Roti

Preparation Time: 45 minutes

Servings: 4

  • 15 Babycorns
  • 2 medium Onion chopped
  • 1 small Capsicum chopped
  • 2 medium Tomatoes chopped
  • 8 - 10 Garlic pods
  • 1/2 cup Milk
  • 1 table spoon Red chilli powder
  • 1/4 table spoon Kasoori methi
  • 1/2 table spoon Coriander powder
  • A pinch of Turmeric powder
  • 1/2 table spoon Cumin seeds
  • 2 table spoon oil
  • Salt as per taste
  • Wash babycorn and cut them into small pieces as shown in picture.
  • In a vessel put water and babycorn. Add a pinch of Turmeric and salt. cook till it becomes soft.
  • When it is done drain the excess water and keep it aside.
  • Heat oil in a kadai, and fry chopped onion and garlic pods, till the onion turns ligth brown.
  • Now add chopped tomatoes and fry for a while.
  • Put the contents of kadai in a mixer. 
  • Add chilli powder, coriander powder and kasoorimethi. Grind it to smooth paste. 
  • In a kadai, put cumin seeds. 
  • When it starts spluttering, add coarsely choppod onion and capsicum. saute for 2 minutes.
  • Now add the ground masala. Saute for some time till the gravy becomes thick.
  • Now add babycorn and milk to the gravy.
  • Let it cook for 5 minutes.
  • Hot and spicy babycorn masala is ready to serve with hot roti.


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